Desk 



TX 715 
.C78543 
1902 
Copy 1 



be Cook's Trknd. 



1902 







WhatlMvc we here* 




Such hints of cheer 




Ah acts one's lipa to smacking; 




Then buy a book to give your cook,] 




And bilh of fart both rich and rare 




You never will bt lacking. 



Ml 



* <* Zhc %ion Store. <* t 




We will occupy the new Union Block on the 
corner of Meridian and Eleventh Streets in 
1903, and in the meantime we invite you to 
make our store your headquarters when in the 
city, We are making extremely Low Prices 
now in order that we may reduce our stock be- 
fore moving. 

Respectfully, 



ANDERSON. 



0(0. W. Davis. Z 



■X- 



THE COOK S FRIEND, 



J* & j*- PUBLISHED BY <t* & £ 

XLhc Cosmos Society, 

* & OF THE * & 

M. E. CHURCH, 

MIDDIXTOWN, , INDIANA. 

''Bad dinners go hand in hand with total depravity, 
While a properly fed man is already half saved." 

tfifc t^fc 

I 

NEWS PRINT— MIDDLETOWN, IND. 



2 



FIRST M. E. CHURCH, Middletown, Indiana. 




Library of Congress 




2010 474649 



3 



WHAT IT MEANS. 



To be a good cook means the knowledge of all fruits, herbs, balms, 
spices, and of all that is healing and sweet in groves and savory of meats. 
It means carefulness, inventiveness, watchfulness, willingness and read- 
iness of appliances. It means the ecouomy of your great-grandmothers 
and the science of modern chemistry. It means much tasting and no wast- 
ing. It means English thoroughness, French art and American hospitality. 
It means in fine, that you are to be perfectly and always ladies (loaf 
givers) and that you are to see that everybody has something nice to eat 

John Ruskin. 

>•»»»»»>*«<:«««<« 

How To Cook A Husband. 

In selecting your husband you should not be guided by the silvery 
appearance as in buying a mackerel nor by the golden tint as if you wanted 
a salmon. Be sure to select him yourself as tastes differ. Do not go to 
market for him as the best one is always brought to your door. It is far 
better to have none unless you will patiently learn how to cook him. 

A preserving kettle of the finest porcelain is best, but if you have 
nothing but an earthenware pipkin it will do with care. See that the linen 
in which you wrap him is nicely washed and mended with the required 
number of buttons and strings sewed on. Tie him in the kettle with a silk 
cord called Comfort as the one called Duty is apt to be weak. Make a 
clean, steady fire out of love, neatness and cheerfulness. Set him as near 
the fire as seems to agree with him. If he sputters and fizzes do not be 
anxious; some husbands do this till they are quite done. Add a little 
sugar in the form of what confectioners call kisses, but no vinegar or 
pepper on any account. A little spice improves him, but must be used 
with judgment. Do not stick any sharp instrument in him to see if he is 
becoming tender. Set him gently watching the while, lest he lies too close 
to the kettle and so becomes insipid and useless. You cannot fail to know 
when he is done. If thus treated you will find him very relishable agree- 
ing nicely with you and the children and he will keep as long as you want, 
unless you become careless and set him in too cold a place. 

Selected. 



4 



Housekeeping Alphabet. 



Apples — Keep in dry place as cool as possible without freezing. 
Brooms — Keep hanging up and dip in hot soapsuds occasionally. 
Cranberries — Keep in water changing water frequently. 
Dish of hot water set in oven prevents cakes, etc., from scorching. 
Economize time, health and means and you will never beg. 
Flour — Keep cool, dry and securely covered. 

Glass — Clean with a quart of water mixed with a tablespoonful ammonia. 

Herbs — Gather when beginning to blossom, keep in paper sacks. 

Ink Stains — Wet with spirits of turpentine, after three hours rub well. 

Jars — To prevent, coax husband to buy a "Cook's Friend," 

Keep an account of all supplies with cost and date of purchase. 

Love lightens labor. 

Money — Count carefully when you receive change. 

Nutmegs — Prick with a pin and if good, oil will run out. 

Orange and lemon peel — Dry, pound and keep in corked bottles. 

Provide on Saturday for Monday, so as not to take up fire with cooking, or 

time by running ei rands on wash day. 
Quit fretting — It causes wrinkles. 

Rainy Days— Make the house as bright and sunshiny as possible. 

Sugar — For general family use granulated is best. 

Toothsome meals served cheerfully will prove digestable. 

Use judgment — Well mixed with a pleasant countenance and willing heart 

and hand will make a happy home. 
Variety is the very best of culinary spices. 
Watch your back yard for dirt and bones. 
Xantippa was a scold, don't imitate her. 
Youth is best preserved by a cheerful temper. 
Zinc — Lined zincs are better than wooden ones. 

Regulate the clock by your husband's watch, and in all apportionment of 
time remember the Giver. 



/ 

7 



5 i 



The 


The 




JLsiitCol 


Restaurant, 


Styles 


Is the place for Lunch, 


And m6st Fashionable 


Short Orders, Cold 


Creations in up-to-date 


IVfpfltci Ov«itPT*s in spfi- 


Millinery, and the 


son, Fruits, Nuts and 


Prettiest Trimmings at 


Candies. 


the Lowest Prices. . . 


LINC SANDERS, 




PROPRIETOR 


Miss Kate Sowash. 



It Is Not All In Cooking 



Much of the happiness and comfort of life depends upon 
the beauty of the home — outside and inside. 



Paint and Wall Paper 



Nicely selected and well put on adds much to the cheer 
of the home. Our line of Papers, Mouldings, Paints, 
Etc. is complete and up-to-date. We also handle Win- 
dow Glass and have a nice variety of Window Shades. 
Would be pleased to show samples and take orders. 



B. W- CASTETTER & SON 



6 



We> Do 




On the square and ask only that you give 
us a chance to prove it to you, - - - 

We Handle the Best in 

Apricots, Berries, Cocoa, Dried Fruit, 
Extracts, Flour, Grape Nuts, Herring, 
Jams, Jellies, Lard, Molasses, Noodles, 
Olives, Pickles, Quaker Oats, Raisins, 
Starch, Tea, Coffee, Vinegar, Wafers, 
Yeast, Etc. 



WE ALSO HANDLE... 

Queensware, Ghinaware and Glassware. 



J. W. FARRELL & CO 



7 



BEVERAGES. 




drink to the joy of the whole table 
and our dear friends." — Shakespeare. 



How to Make Good Coffee. 

"One for the pot" and a tabiespoonful of ground coffee for each per- 
son. Mix well with a part or the whole of an egg, and enough cold water 
to thoroughly moisten it; place in a well scalded coffee boiler. Pour in half 
the quantity of boiling water needed, allowing one less pint of water than 
there are tablespoonfuls of coffee. Roll a cloth tightly, and stop up the 
spout, thus keeping in all the coffee flavor. Boil rather fast for five or 
ten minutes; and place on back part of stove to simmer for ten or fifteen 
longer. When ready to serve add the remainder of the boiling water. The 
coffee will be clear and well flavored if these directions are carefully 
followed. 

Russian Ice Tea. 

Make good, strong tea; let cool, then throw in a lump of grated ice. 
Sweeten and add a ltttle lemon juice. Serve in glasses with thin slices of 
lemon. Selected. 

Chocolate. 

Dissolve three tablespoonfuls of Baker's chocolate, grated } in a pint of 
boiling water. Add a little sugar and boil for fifteen minutes. Then pour 
in one pint of rich milk, let it scald and serve hot. Selected. 

Lemonade. 

Two large, juicy lemons, one large cupful of sugar, one quart of ice 
water. Ripe strawberries mashed and added are very delicious. 

Selected. 

Pineapple Lemonade. 

Boil ten minutes one cup of sugar, oue pint of water; add juice of four 
lemons, and one freshly grated pineapple, cool, strain and add one quart of 
ice water. Serve with cracked ice. Bernice Emswiller. 



s 



Raspberry Vinegar. 

A refreshing drink — Three tablespoonfuls to glass of water, one quart 
white vinegar, three quarts red raspberries. After standing a day strain it, 
adding to each pint of juice one pound of sugar. Put on the fire and let 
boil and skim clear; boil about one-half hour. Put in wine glass of brandy 
to each pint of syrup. When nearly cool bottle and seal. 

Mrs. Adolph Lett. 

Grape Wine. 

Pour six quarts boiling water over twenty pounds grapes in si one jar, 
cover with a thin cloth and let stand three days, then press out the juice, 
add ten pounds of sugar. After it has stood a week skim and strain. 
Bottle, corking loosely ; when fermentation is completed strain it again and 
bottle, corking tightly. Mrs. Annie Wood. 

Cocoa. 

One teaspoonful of cocoa and two teaspoonfuls of sugar for each cup. 
Mix the same with boiling water to a paste, add little lemon juice; take two- 
thirds of a cup of boiling rich milk and one-third boiling water; boiling all 
together for one hour stirring all the time; when cool skim off the oil, heat 
it to the boiling point when read}- to serve. Put a teaspoonful of whipped 
cream on each cup of cocoa. Helen R. Cassell. 

Grape Punch. 

Put in a dish the juice of six lemons, three oranges, one-half can of 
shredded pineapple, a cup of stewed raisins and two bananas. Boil a quart 
of water and two cups of sugar five minutes. W T hen cold put in a large 
vessel, add a quart of unfermented grape juice to the above ingredients 
and put in water to taste and serve with cracked ice. Selected. 

Grape Juice. 

Pick over and stem the grapes; almost cover with water and bring 
slowly to a boil. W T hen all the juice seems fieed strain through a jelly 
bag, measure and return to the stove. For each quart of juice allow one- 
third of a cup of sugar, and boil five minutes. Selected. 

Temperance Punch. 

Six lemons, four oranges, one-half can of grated pineapple to one 
gallon of water, mix and let stand thirty-six hours. Add one pint of good 
fruit juice, three bananas sliced, two pounds of sugar and one-half pint of 
cranberry juice. Margaret E. Raper. 



9 



Blackberry Cordial. 

One quart of blackberry juice, one-half ounce of grated nutmeg, one- 
fourth ounce allspice, one pint best brandy, one pound of white sugar, one- 
half ounce powdered cinnamon and one-fourth ounce of cloves. Tie the 
spices in a thin muslin bag, boil juice, sugar and spices together fifteen 
minutes, skimming well. Add the brandy and' set aside in a closely 
covered vessel to cool. When perfectly cold strain out the spices and 
bottle, sealing corks. Selected. 



The Corner Drug Store 

For Pure Drugs, Extracts and Spices* 
Stationery, Perfumes, Toilet Articles, 
c£©c£ and Soaps. Everything fresh and new. 

BECKER, The Druggist. 




M. D. Hutsonpillar, 

Repairs 

Watches, Clocks, Sewing 
Wacbines. 

Give him your work. 
Phone 169. Middletown, Ind. 



1 






Dr, B, H. PAINTER, 



Makes a specialty of treat- 
ing La Grippe, Ear Troub- 
les, Catarrh, Diseases of 
the Lungs, Heart, Liver 
and Kidneys, and Dropsy. 
Try his 

MANILA LINIMENT, 

the greatest Liniment on 
earth for all pain and in- 
juries. Office over J. B. 
Frazier's store, Middletown. 



10 



Receipt For ^ 



Corns, Bunions and 
Ingrowing Toe Nails: J& 



GO TO^ 

Joe Tadety & Son, 

Jlndwson, Indiana, 

And buy your foot-wear, as their long ex- 
perience has taught them how to fit you 
correctly. They are the first to receive the 
latest styles, and handle nothing but the best 
quality. When in need of foot-wear give 
them a trial. 

Home of the Walk=over 
and Queen Quality 

%SHOES. 



11 



BREAD. 



4 4W|)Ut a batch of bread that haint riz once 
Jul ain't goin' to rise ag'in." 



Brown Bread, 

Three cups of brown flour, one-half cup of white flour, one pint of 
sour milk, one teaspoonful of soda, one teaspoonful of Royal Baking 
Powder, one-half cup of molasses, and a pinch of salt. A handful of 
sugar can be used instead of molasses. 

Brown Bread. 

Use a quart of white bread sponge same as used for white bread. It 
is enough for one loaf. Use all brown flour, knead about as stiff as white 
bread, use two tablespoonfuls of sugar, one teaspoonful of lard and a pinch 
of salt. Mrs. George Young. 

Fine Dry Yeast. 

Take two large potatoes and a large handful of hops (the hops tied in 
a bag.) Then boil hops and potatoes in three pints of water. When done, 
take out potatoes, mash well and add one pint of flour, then pour the boil- 
ing potato and hop water over all, beat well together adding one tablespoon- 
ful of salt, one of ginger and one-half cup of sugar. When luke-warm 
add one cup of some good dry yeast and let stand two days (or only one if 
very warm weather) stirring down frequently. Then add good white corn 
meal until thick enough to cut into cakes about half inch in thickness. Use 
some flour to roll out cakes with. Place to dry in the shade (never expose 
to the sun or stove heat) where the air will pass freely so as to dry them as 
soon as possible. Turn the cakes frequently so they will dry out evenly 
and quickly. When dry put in paper sack and keep in dry place. A small 
cake of this yeast will make a sponge sufficient to bake five or six loaves of 
bread. Mrs. Nixon Rush, Fairmount. 



12 



White Bread. 

One pint of water drained from boiled potatoes, with two tablespoon - 
fuls of finel}' mashed potatoes added. Set it aside and scald a pint of milk, 
adding, when scalded, one teaspoonful of sugar and one teaspoonful of 
salt. Now in a quart bowl put a teacup of lukewarm water and one cake 
of Yeast Foam. Let it dissolve slowly, then add a pinch of salt and enough 
flour to thicken moderately. Place it where it will keep warm, and at 
night put the potato water, milk and risen yeast together in the bread bowl, 
stirring in enough flour to make a stiff batter. Beat well and set it where 
it will keep warm. In the morning stir in one-half teaspoonful of soda 
dissolved in warm water, and add flour to mould stiff. Let it rise again 
and make into loaves. Yeast Foam Co. 

Boston Brown Bread. 

One cup each of flour, white corn meal, sweet milk, and two-thirds of 
a cup of light Orleans molasses, one teaspoonful of salt and one of soda 
dissolved in hot weter. Take pound baking powder cans, lard them well, 
and fill two-thirds full. Put on their lids and set them in a kettle which 
is about half full of boiling water. Put on the kettle lid and keep con- 
stantly boiling for two hours. Replenish often with boiling water. 

Mrs. W. H. Barton. 

Corn Bread. 

Two and one-half pints of corn meal, three eggs well beaten, one 
tablespoonful of melted butter, two tablespoonfuls of sugar, one quart of 
sweet milk, mix thoroughly and add one pint of wheat flour in which one 
teaspoonful of soda and two of cream of tartar with a little salt have been 
mixed. Stir the beaten eggs into the milk, then the other ingredients. 
Beat well three minutes and bake quickly in shallow pans. 

Mrs. C. C. Bowers, Mrs. Otto Trittschuh. 

Easy Bread. 

One cake compressed yeast and one teaspoonful of sugar dissolved in 
one-half cup lukewarm water, three quarts of flour, three pints of water, 
two tablespoonfuls of sugar, one tablespoonful of salt and a lump of butter. 
Makeup at night, let rise, form into loaves in the morning ; let* it rise 
again and bake. Mrs. J. H. Unger, Eaton, Ohio. 

Sweet Milk Biscuit. 

One quart of flour, two heaping teaspoonfuls of Royal Baking Powder, 
sweet milk to moisten, one teaspoonful of salt and two even tablespoonfuls 
of lard. This will make one dozen large biscuits. The dough should be 
just moist enough so it will not stick. Brush cream over top when a rich 
brown is wanted or dip them in warm lard before baking. 

Mrs. A. J. Griffis. 



13 



Corn Bread. 

Two tablespoonfuls of sugar, one tablespoonful of melted butter, two 
eggs; stir all together and add one cup of sweet milk, three teaspoonfuls 
(scant) baking powder, three-fourths cup of corn meal and flour to make a 
stiff batter. Mrs. William Morgan. 

Salt Rising Bread. 

A half pint of new milk, boiled, stir into this, three tablespoonfuls of 
corn meal and stir well. Set in a warm place over night. In the morn- 
ing take a pint and a half of warm water, soda the size of a pea, a pinch of 
salt and stir in flour to make a thick batter, then stir in the mush and set 
in a warm place to rise. Add a little more warm water with a tablespoon- 
ful of lard, two of sugar, a little more salt, mix stiff, knead well, mould in 
pans, let rise and bake a half hour. When done grease the top with butter 
.and let it stand in pans until it softens. 

Anna D. Welsh, Lillian YanMatre. 

Graham Bread. 

One half pint of Orleans molasses with one-half teaspoonful of soda 
beaten white, one pint of sour milk, with one-half teaspoonful of soda, two 
pints of Graham flour, a pinch of salt, two teaspoonfuls of baking powder, 
and bake two hours in a slow oven in two pans with a greased paper over 
each. Laura Painter. 

Corn Bread. 

One cup of sweet milk, one cup of corn meal, one cup of flour, one- 
third cup of butter (scant), one egg, two heaping teaspoonfuls of baking 
powder. Stir all dry ingredients through a sieve together; beat egg very 
light and add milk and melted butter. Beat the batter until light, and 
bake twenty minutes in buttered pan. Mrs Oran Cromer. 

Saratoga Biscuits. 

Heat a pint of milk over the fire, and when hot enough to melt butter 
remove ; add butter the size of a walnut, three well-beaten eggs, three 
tablespoonfuls of good yeast, a little salt and flour enough to make a soft 
dough. Let them rise in a warm place for two or three hours. Make up 
into small biscuits or bun-shaped cakes, lay close together on a well- 
buttered tin, and bake for fifteen minutes in a quick oven. 

Mrs. Chas, Thomas, Muncie, Ind, 



14: 



Graham Biscuit. 

Three cups of Graham flour, one cup of wheat flour, two large tea- 
spoonfuls of baking powber, well mixed or sifted together dry, rub in two 
large tablespoonfuls of butter, a little salt, half a cup of sugar, one beaten 
egg, and cold sweet milk enough to make a soft dough, roll out, cut with 
cake cutter and bake at once. 

Mrs. Dr. Ramsey, Mrs. Mattie Yates. 

Salt Rising Bread. 

One-half teacupful of milk, two tablespoonfuls corn meal, boil and set 
where it will keep warm over night. Next morning take one-half pint new 
milk and one pint warm water, one teaspoonful of salt and one of sugar, 
thicken with flour and add the batter that was made the night before, set 
in a crock over warm* water till it gets light. Knead in one-half pint water, 
little salt and lard the size of a walnut. Let rise twice, make three loaves 
and bake almost one hour in moderate oven. Mrs. A. S. Fisher. 

Steamed Brown Bread. 

One cup Orleans molasses, two cups sweet milk, one teaspoonful -of 
soda dissolved in molasses, one teaspoonful salt, three cups Graham flour, 
steam three hours. Emma S. Druley, Miss McAlister. 

Biscuit. 

One quart of flour, one pint milk, three teaspoonfuls of Royal Baking 
Powder, a heaping tablespoonful of lard. Mrs. A. S. Miller. 

French Rolls. 

At noon scald a pint of milk, then let cool. Sift two quarts of flour, 
into which rub two tablespoonfuls of butter, and then make a hole in the 
center. Stir a spoonful of yeast and two spoonfuls of sugar into your 
milk, then put all into the center of the flour. Let it stand several hours 
till foamy; then mix in all the flour, cover and set - it away over night. In 
the morning it will be found nicely risen; knead it a very little: roll out, 
not too thin, spread over with butter, and cut in rounds, lapping over edge. 
Do not place the rolls near together in pan. Let them rise about two 
hours, then bake in a quick. oven about 20 minutes. Mrs. J. W. Farrell. 



15 



BREAKFAST AND TEA CAKES. 



Griddle Cakes. 

Break finely enough stale bread to measure two cups, pour over it. a cup 
of rich milk and leave it to soak for an hour or so. Then mash the bread 
and milk to a paste, adding a heaping teaspoonful of sugar, a teaspoonful 
of salt, two tablespoonfuls of melted butter and two well beaten eggs. Sift 
into the mixture a cup of flour into which has been stirred a teaspoonful of 
soda. Lastly add a cup of sour milk, and bake on a hot griddle, i 

Margaret E. Raper. 

Little Sally Lunns. 

Beat the yolks of two eggs and add to them half a cup of milk or 
water. Sift well together two cups of flour, one-quarter teaspoonful of 
salt and two level teaspoonfuls of Royal Baking Powder. Stir the eggs 
and milk gradually into the flour and add a half cup of butter. Beat the 
whites to a stiff froth and fold into the batter. Fill muffin or gem pans 
and bake in a moderate oven for 20 minutes. Nelle Fisher. 

Graham Gems. 

Two cupfuls of Graham flour, one cup of wheat flour, two teaspoonfuls 
of baking powder, a tablespoonful of sugar, one of salt and one well beaten 
egg. Mix with sweet milk to make a thin batter, beat it well and bake in 
gem irons; have the irons well greased, fill two thirds full and bake in a hot 
oven from fifteen to twenty minutes. Mrs. Lou Wilhoit, 

Mrs. Adda Lamb. 

Pop-overs. 

Two tea-cups of sweet milk, two cups of sifted flour heaped a little, 
butter size of a walnut, two eggs and one tablespoonful of sugar, and a lit- 
tle salt; bake in hot gem pans filled half full and serve immediately. 

Emma Clevenger, Indianapolis. 



Hold! Stop! 

Have you found the right place to buy Hardware and save money? 
I can safely say, if you are in the market for a first-class, high grade article 
I can and will save you money. 

I strive to secure the best the market affords 
in COOK and HEATING STOVES. Every 
one sold under guarantee. A full stock on 
hand at all times. 




HARDWARE ;.; 



is my business and I stand 
ready at all times to furnish 
you the latest, best improved and cheapest 
line of hardware found anywhere. 



TINWARE AND TINWORK^ 

Stand in the front rank and no body 
can procure better. 

Roofing, Spouting and Repairing 

DONE AT ALL TIMES. 



The Wheeler Gravity Cream Separator. 

Is the only one to buy. It saves you labor and time, 
and saves you money. It is so constructed that the can is 
thoroughly drained — causing it to last longer, stay nicer, and 
do better than any other Separator on the market. Prices 
reasonable. 

7 Gal. $2.75. 11 Gal. $3.25. 18 Gal. $4.50. 

I can furnish you with Guns, Pumps, Tools and in fact everything found 
in a Hardware Store. We are always open for business. Give us a call. 
Fair dealing and honesty in every transaction is our motto. 

Thanking you in advance, I remain very respectfully yours, 

O. K. MOORE 




f 



17 



Buckwheat Cakes* 

Mix with warm water a little salt, a tablespoonful of molasses and one 
pint of good buckwheat flour to the usual consistency of griddle cakes; let 
stand over night. In the morning add one teaspoonfulof soda and one of 
cream of tartar (or two heapiug teaspoonfuls of Royal Baking Powder) 
thinning the batter if necessary and bake immediately on very hot griddle. 

Mrs. Joe. Prigg. 

Sweet Pancakes, 

Beat six eggs, without separating, until light; mix with one pint of 
cream; add a quarter of a pound of granulated sugar, half a teaspoonful of 
grated nutmeg, and about two cupf uls and a half of flour and three tea- 
spoonfuls of Royal Baking Powder. The batter must be the same con- 
sistency as for ordinary pancakes. Rub a frying pan with a piece of un- 
cooked suet and make very hot, then pour in sufficient batter to cover the 
bottom to a thickness of an inch. Cook until brown on one side, turn 
quickly and brown on the other side. Pat sifted sugar between cakes. 

Mrs. W. B. Morgan, Alexandria. 

Rusks* 

One cup of sponge, one heaping cup of sugar, one cup of mashed 
potatoes beaten until light, four eggs beaten separately. Let rise very 
light, add one cup of lard and flour to make a soft dough, let rise again, 
then make in cakes and when very light bake in slow oven. 

Ella Smelser. 

Potato Pancakes. 

Grate about five large potatoes, put in a few spoonfuls of milk, two 
eggs well beaten, three tablespoonfuls sifted flour, mix well. Fry in butter 
and lard. Mrs. Adolph Levy. 

Breakfast Cakes or Corn Muffins. 

One large cup of } 7 ellow corn meal, one-half cup of flour, one and one- 
half teaspoonfuls baking powder, one tablespoonful of sugar, pinch of salt, 
one beaten egg all mixed in one and one half cups sweet milk. Heat a fry- 
ing pan very hot, grease, put in a spoonful of the batter in a place, turn 
and let brown on both sides. Mrs. Theadore Mowrey. 



18 



For BreaJkf a^st 
Luncheon 
or Te^L 

A few small biscuits easily made with 
Royal Baking Powder. Make them 
small — as small round as a napkin ring. 
Mix and bake just before the meal. 
Serve hot. 

Nothing better for a light dessert 
than these little hot biscuits with butter 
and honey, marmalade or jam. 

You must use Royal Baking Powder 
to get them right. 

Neither good nor wholesome biscuit can be 
produced with alum baking powder, which 
may be known by its lower price. Alum is a 
mineral acid whose use in food causes dys- 
pepsia, liver complaint and kidney trouble. 

ROYAL BAKING POWDER CO., 100 WILLIAM ST., NEW YORK. 



19 



Graham Gems. 

One and one-half cups of Graham flour, one and one-half cups of 
Daniels' flour, one teaspoonful of salt, three teaspoonfuls of Royal Baking 
Powder, one level tablespoonful of lard, mix well with sweet milk into a 
batter, not too soft, and bake in gem pans for half an hour in a moderate 
oven. Mrs. Adda Lamb. 

Currant Buns. 

Take two cups of bread dough; put in a dish, make a hole in the center, 
add two spoons of butter and two of sugar, half cup of currants chopped 
fine, one egg beaten lightly, mix well together and let rise; knead it down 
and let it rise the second time, then take off bits of dough as large as a 
crab apple, make smooth and round, lay on a greased tin, leaving space 
euough between them so that they will not touch each other. When ligh t 
bake in a moderate oven. Mrs. Emma Beasley, Fairmount, 

Waffles. 

Three eggs, one quart sifted flour, three teaspoonfuls Royal Baking 
Powder, one half cup butter, use milk to make batter. 

Mrs. W. C. Loyd, McKeesport, Pa. 

Fried Mush. 

A delicious relish is made by slicing cold mush thin and frying in a 
little hot lard. Or dip in beaten eggs, salted to taste, then in bread or 
cracker crumbs, and drop in hot lard like doughnuts. 

Mrs. Frank Jackson. 

Muffins. 

One pint of flour sifted, two heaping teaspoonfuls Royal Baking 
Powder, one tablespoonful melted butter, one tablespoonful of sugar, one 
cup sweet milk, a little salt. Bake quickly, have muffin rings hot. 

Mattie Craven. 

Apple Fritters. 

Make fritters quickly and beat thoroughly. Three eggs beaten very 
light, one quart milk, make a thin batter, add a little salt and the grated 
rind of one lemon, pare, core and slice thin one quart nice, tart apples, add 
all together and drop in spoonfuls in boiling lard. Served with sauce is 
nice. Mrs. Oscar Engle, Anderson. 



20 



Quick Buckwheat Cakes* 

To a pint of buckwheat flour, while dry add two heaping teaspoon fuls 
of Ro}'al Baking Powder, one teaspoonful salt, one scant tablespoonful of 
Orleans molasses to make brown, mix well together. When ready to bake 
add one pint of cold water or sufficient to form a batter, stir but little, bake 
immediately on a hot griddle. The baking powder should never be put in- 
to the batter but always mixed with the flour in a dry state. If prefered 
wheat flour may be mixed with the buckwheat flour. 

Royal Baking Powder Cook Book. 



WE HAVE 

Everything In Shoes 

But Tour Feet- 



O. P. Greenlee & Son 

Dealers in General Merchandise. 



Chas. C. Druley 

HEADS THE LIST FOR 

STOVES and HARDWARE. 

MIDDLETOWN, INDIANA. 




21 



CAKES. 

^^yjTith weights and measures, just and true, oven 
rr with even heat, well buttered tins and quiet, 
success will be complete/' 

Prince of Wales Cake. 

Light Part — One cup granulated sugar, one-half cup butter, whites of 
three eggs, one-half cup corn-starch, one-half cup sweet milk, one cup 
flour, two teaspoonfuls baking powder. Dark Part — One cup brown sugar, 
yolks of three eggs, one-half cup lard or butter, one cup of seeded 
raisins, one teaspoonful of all kinds of spices, two tablespoonfuls Orleans 
molasses, one teaspoonful soda dissolved in one tablespoonful boiling 
water. Mrs. Harry St. John. 

* Chocolate Cake* 

Two cups of brown sugar, one-half cup of butter, two eggs, one-half 
cup of sour milk, one teaspoonful of soda in a half cup boiling water, two 
small cakes sweet chocolate grated in the hot water after the soda has dis- 
solved, two and one-third cups of flour, two tablespoonfuls of vanilla. 
Filling — Two cups of light brown sugar, one-half cup of cream, a piece of 
buttter size of an egg. Cook until waxy. Mrs. 0. A. Kirkman. 

Fruit Cake. 

One pound raisins, one pound currants, one pound figs, one pound 
dates, one and one-half pounds lemon peel, one pound butter, three cups 
brown sugar, one cup milk, one-half cup molasses, eight eggs, one tea- 
spoonful cinnamon, one teaspoonful cloves, two teaspoonfuls cocoa, three 
teaspoonfuls baking powder, two teaspoonfuls vanilla, flour to thicken. 

Mrs. W. C. Loyd, McKeesport, Pa. 
Mrs. Hannah Moore, McKeesport, Pa. 



22 



Lemon Jelly Cake. 

One snd a half cups of sugar, one-half cup of butter, beat to a cream, 
one- half cup milk, two and a half cups flour, two teaspoonfuls Royal Bak- 
ing Powder, three eggs well beaten, bake in sheets or in jelly tins. Jelly 
for cake — One cup sugar, one egg, grate the yellow rind and use with the 
juice of one lemon, one tablespoonful of water, one teaspoonful of flour, 
place in pan in a kettle of boiling water and let it thicken, stirring all the 
time, when cool spread between the layers. . Miss Hazel Hess. 

Cocoanut Cake. 

Two cups sugar, two-thirds of a cup of butter, two-thirds of a cup of 
corn-starch, whites of four eggs, one cup sweet milk, two cups flour, four 
teaspoonfuls Royal Baking Powder. Mrs. F. W. Cooper. 

Sunshine Cake. 

Five eggs, one cup granulated sugar, one cup of flour, one teaspoonful 
baking powder — level, one teaspoonful vanilla. Sallie Fisher. 

White Cake. 

Two cups granulated sugar, one cup sweet milk, two-thirds of a cup of 
butter, three and one-half cups flour, whites of eight eggs, two teaspoon- 
fuls Royal Baking Powder, one teaspoonful vanilla. 

M. K., New Castle. 

Jam Cake. 

One cup of sugar, on*> cup of jam or raisins, one-half cup butter, three 
tablespoonfuls of sour cream, one teaspoonful of soda, three eggs, white of 
one for icing, one teaspoonful allspice, one of cinnamon, one of cloves, a 
little nutmeg, one heaping pint of flour. Bake in layers if you wish and 
ice. Mrs. Geo. C. Davis, 

Mrs. McCarty, Mrs. F. P. Miller. 

Spice Cake. 

Three-fourths of a cup of butter, one cup granulated sugar, one cup 
molasses, one cup sour milk, one teaspoonful of soda dissolved in milk, 
three eggs beaten separately, three cups flour, two teaspoonfuls cinnamon, 
one teaspoonful allspice, one teaspoonful nutnreg, one teaspoonful cloves, 
one teaspoonful Royal Baking Powder. Mrs. T. E. Mowrey. 

Mrs. Sadie Powell. 



23 



Devil's Food Cake, 

Two cups soft A sugar, one cup butter, three eggs, one-half cup sour 
milk, one-half cup hot coffee, three cups flour sifted twice, one teaspoonful 
soda dissolved in the milk, one-half cup Runkle Brothers' baking chocolate 
dissolved in the coffee to prevent <?ake from falling; cream butter and sugar 
then beat in at least one-third floar before any liquid is added, and keep 
adding flour after each ingredient, add the eggs one at a time and flour 
after each one, use all the eggs before adding any liquid. 

Mrs. Sines, Mrs. C. K. Moore. 

Angel Food Cake. 

One and one-fourth cups granulated sugar sifted four times, one cup 
flour sifted five times, the whites of ten or eleven eggs half beaten, then 
add one teaspoonful cream tartar and continue beating until stiff, then add 
one-fourth teaspoonful vanilla and also sugar added lightly and mix 
thoroughly, then add flour in same manner as sugar, and do not stir only 
just enongh to get it well mixed, do not grease the pan, put in oven with 
small fire and leave the oven door open until it rises to the top of the pan 
then close the door and increase the heat, bake fifty or sixty minutes, when 
done take out and turn upside down and let stand until cool. Icing — One 
cup powdered sugar, the white of one egg beaten, then add sugar and one- 
half teaspoonful vanilla and beat again. Mrs. John Davis. 

Guissit Cake. 

Cream one-half cup butter with one and one-half cups granulated 
sugar, beat lightly yolks of three eggs and add to sugar and butter, one- 
half cup sweet milk. Beat in slowly one and one-half cups flour with two 
teaspoonfuls baking powder, and add to the mixture the beaten whites of 
three eggs. Dissolve one-half cup of chocolate in two tablespoonfuls of 
scalding, milk and add last. Miss Mary Carroll. 

Spice Cake. 

One-half cup butter or lard, two cups brown sugar, one cup butter- 
milk, three cups flour, one teaspoonful allspice, cloves and cinnamon, three 
teaspoonfuls of baking powder, one teaspoonful soda, yolks of four eggs 
and whites of two for icing. Mrs. Irts Fisher, 

Mrs. Ballenger. 



24 



Rolled Jelly Cake. 

One cup of sugar, two eggs well beaten together, then add two table- 
spoonfuls of water, mix one and one-half teaspoonfuls of baking powder 
with one and one-half cups of flour, add this to the eggs and sugar. Do 
not stir much after adding flour. Flavor with a teaspoonful of le-non, bake 
in a dripping pan in a quick oven. When cool, spread on the jelly and roll 
it up in a cloth for a few minutes. 

Mrs. Fred Oakley, Fairmount. 

White Fruit Cake. 

One cup of butte/, two cups of sugar, one cup sweet milk, two and 
one- half cups flour, the whites of eleven eggs, two even teaspoonfuls bak- 
ing powder, one pound each of seeded raisins, figs and blanched almonds, 
one-quarter pound citron chopped fine; mix all thoroughly before adding 
the fruit, add a teaspoonful of lemon extract, put baking powder in the 
flour and mix well, sift a little flour over the fruit before stirring it in. 
Bake slowly for two hours. A cup of grated cocoanut is a nice addition. 

Mrs. Frank Daniels, Daleville. 

Scripture Cake. 

One cup of Judges 5: 25, three and one-half cups I Kings 4: 22, three 
cups Jeremiah 6: 20, two cups I Samuel 30: 12, two cups Xahum 3: 12, 
one cup Genesis 24: 17, two cups (chopped) Numbers 17: 8, one-half 
dozen Isaiah 10 : 14, one tablespoonful 1 Samuel 14:25, one teaspoonful 
Amos 4: 5, one pinch of Leviticus 2: 13, season to taste II Chronicles 9: 9. 
(two teaspoonfuls cinnamon and cloves.) Follow Solomon's advice for 
making a good boy, Proverbs 23: 14. Mrs. Rolanl To.mkins. 

Delicious Chocolate Cake. 

The whites of eight eggs, two cups sugar, one cup (scant) of latter, 
one cup sweet milk, three full cups flour, two teaspoonfuls baking powder; 
beat the sugar and butter to a cream, add the milk then the flour with bak- 
ing powder well mixed in, and lastly the beaten whites. Divide into equal 
parts and into one-half grate a cake of sweet chocolate. Bake. Spread 
the layers with a custard made by adding a tablespoonful of butter to one 
pint of milk, when comes to a boil stir in two eggs beaten white with one 
cup sugar, add two teaspoonfuls corn starch dissolved in a little cold milk. 

Mrs. D. J. Miller, Eaton, Ohio. 



25 



Chocolate Cake* 

Two ounces chocolate dissolved in five tablespoonfuls of boiling water, 
cream one-half cup butter, add one and one-half cups sugar, the yolks of 
four eggs beaten very light, one-half cup milk or cream, then add the 
chocolate, one and three-fourths cups of flour, two teaspoonfuls baking 
powder, one teaspoonful vanilla and lastly whites of eggs beaten stiff and 
dry, stir in carefully and bake in layers or loaf and ice. 

Mrs. Dr. 0. W. Brandon, Waco, Arizona. 

Miss Lizzie Sears, Anderson. 

Jam Cake* 

Four eggs, — save whites of two for icing — one cup sugar, one-half cup 
butter, three cups flour, nine tablespoonfuls sour milk, one-half teaspoon- 
ful baking powder, one teaspoonful soda, one cup jam, one teaspoonful of 
allspice and cinnamon. Strawberry jam is best but any kind may be used. 

E. J., Newcastle, Mrs. Denany, Anderson. 

Devil's Food Cake. 

One cup brown sugar, one-half cup butter, one-half cup sweet milk, 
two cups flour, yolks of three eggs, one teaspoonful soda sifted in the flour. 
Part 2nd. — One cup grated chocolate, one cup brown sugar, one-half cup 
sweet cream, set on stove until all is dissolved, but do not let boil, when 
cool stir in first part and bake in oven not too hot; flavor with vanilla, use 
any kind of filling wanted. Mrs. Edward Fulton, Anderson. 

Christmas Fruit Cake. v 

^ (Three Good Size Ones.) 
Two cups of butter and lard together, two and one-half cups granulated 
sugar, tw() and one-half cups molasses, eight and one- half cups of flour, 
two cups sour milk, eight eggs, two heaping teaspoonfuls of soda, three 
teaspoonfuls of baking^ ^towder, two pounds of raisins chopped fine, two 
pounds of currents, one pound of figs chopped fine, two- thirds of a pound 
of citron, two lemons grated, one glass of currant jelly, one-half pint of 
brandy, one teaspoonful each of cloves, mace and nutmeg and cinnamon, 
one pint chopped hickory nuts, one pound of dates chopped fine. Mix flour 
and fruit together. Bake four hours or until done. 

Mrs. George Sigler, Frankton. 



26 



Dried Apple Cake* 

Two cups of dried apples, one cup of Orleans molasses, one cup of 
butter, one cup of sugar, one cup of sour milk, one cup of seeded raisins, 
two eggs, two teaspoonfuls cloves, one nutmeg, a little lemon extract. Soak 
the apples over night, cut up fine and boil in the molasses, Add the other 
ingredients and flour to make a thick batter. Flo Mowrey. 

Cornucopias* 

Three eggs, one cup of sugar, one cup of flour, two tablespoonfuls of 
cold water, one teaspoonful of baking powder; beat thoroughly. Drop one 
tablespoonful on a round tin and bake in a moderate oven. When a deli- 
cate brown take out and while hot lap the edges together in the form of a 
cornucopia and hold in shape until cool. Fill them when cold with whip- 
ped cream. This receipt makes twelve. Mrs. J. H. Unger, Eaton, 0. 

Cake. 

Half cup of butter, one and one-half cups of granulated sugar, one- 
fourth teaspoonful salt, one cup of luke-warm water, two and one-half cups 
of flour, three eggs or the yolks or whites of four, a heaping teaspoonful of 
baking powder, and flavor according to filling. If a snowy white cake is 
desired use only the whites. Bake in three layers or it makes a nice solid 
cake using icing on top. (An excellent receipt.) 

Mrs, W. L. McCampbell. 

Mahogony Cake. * 

One and one-half cups soft white sugar, one-half cup butter, three 
eggs, one-half cup sweet milk, two cups flour, one teaspoonful of soda dis- 
solved in milk, one-half cake of chocolate, scant one-half cup milk, cook 
until thick, add the last thing while hot. Flavor with vanilla. Filling — One 
and one-half cups sugar, tablespoonful butter, one-half cup sweet milk ; 
cook until stiff and beat until it creams. Spread between layers and on top. 

Ellen Shoemaker, Daleville. 

Coffee Cake. 

Three-fourths of a cup of butter, one-half cup of sugar, one-half cup 
of molasses, one egg, one cup seeded raisins, one cup strong coffee, one 
teaspoonful cloves, two teaspoonfuls cinnamon, o»e nutmeg, two teaspoon- 
fuls soda, flour for stiff batter. Mrs. William H. Morgan, Gilman. 



27 



French Cream Cake. 

One cup sugar, three eggs beaten together, one and one-half cups of 
flour, two teaspooufuls baking powder well mixed with flour, three table- 
spoonfuls of water, bake in two tin pie plates making two cakes. The 
Custard — Take nearly a pint of milk, heat and when nearly boiling add two 
small tablespoonfuls of corn starch wet with a little cold milk, two beaten 
eggs with one-half cup of sugar; cook and stir it all the time until it thick- 
ens enough to drop from a spoon without running, remove from the stove, 
add half a teacupful of melted butter when cold, add two tablespoonfuls of 
vanilla. Turn out the cakes on a moulding board and split them with a 
sharp knife. Spread the custard on each cake and put together. 

Mrs. Frank Scott, Newcastle. 
Mrs. Jennie Jones, Fairmount. 

Hickory-Nut Cake* 

Two cups granulated sugar creamed with two-thirds cup of butter, then 
add one cup sweet milk, three cups of floor that has one tables poonful 
of corn starch and three teaspoonfuls Royal Baking powder sifted in. The 
whites of seven eggs. These should be added after all of the flour is in . 
Last put in one cup nuts, chopped very fine, also two teaspoonfuls of 
vanilla. It should be baked about forty minutes. 

Mrs. C. C. Griffis, Mrs. W. S. VanTuyl. 

Caramel Cake. 

Rub scant one-half cup butter to a cream, gradually add two cups of 
granulated sugar, mix until white and creamy; add one cup of sweet milk, 
three cups of floor sifted with two heaping teaspoonfuls of Royal Baking 
powder; the whites of four eggs beaten to a stiff froth. Bake in three 
layers. Filling — Two cups Yellow C. sugar, two cups of cream or rich 
milk ; put in a granite pan and cook forty-five minutes. When thick re- 
move from the stove and stir in two teaspoonfuls of vanilla — stir until 
cold. Mrs. J. A. Young, Mrs. Willard Sanders. 

Stir Cake. 

Two eggs, one cup of soft white sugar, one- half cup butter; one-half 
cup sweet milk, two cups flour, one heaping tablespoonful baking powder. 

Mrs. F. W. Cooper, Mrs, Lora Smithson. 



28 



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Igleheart's I=B Pancake Flour 

for making the BEST Breakfast Cakes, 
Finest Waffles, Muffins, not self-rising, 
absolutely pure and free from all chemi- 
cals. 



29 



English Walnut Cake. 

Two cups of sugar, three-fourths cup of butter, three-fourths of a cup 
of sweet milk, three cups of flour, two teaspoonfuls baking powder, whites 
of six eggs, one pint of English walnuts or hickory nuts cut fine, not 
chopped, one leaspoonful vanilla. Beat the butter and sugar to a perfect 
cream, then stir in the milk a little at. a time Beat the whites of the eggs 
to a stiff froth and add a little at a time first the eggs then the flour, into 
which has been mixed baking powder. Add flour and eggs alternately till 
all is used, then stir in the nuts and lastly the flavoring. 

Mrs. Harry Dayis, Fairmount. 

Bread Cake. 

Two cups of bread sponge, two eggs, one cup of sugar, one cup of 
molasses, one cup of butter and lard mixed, one teaspoonful of soda, one 
tablespoonful of sweet milk, one tablespoonful of cinnamon, one teaspoon- 
ful of cloves, one cup of raisins, one-fourth citron. Mix as you would a 
cup cake; let stand to rise as you would bread and bake in a slow oven. 

Mrs. C. M. Reed. 

Cup Cake. 

Two cups of sugar, one cup of butter, one cup of milk, three and one- 
half cups of flour, four eggs, one-half teaspoonful soda, one large spoon- 
ful cream of tartar; stir butter and sugar together and add the beaten yolks 
of the eggs, then the milk, flavoring and the whites, put cream of tartar in 
flour and add last. Ice with any good icing. Mrs. Lou Wilhoit. 

Watermelon Cake. 

White part — Two cups sugar, one cup of butter, one cup sweet milk, 
three and one-half cups flour, whites of eight eggs, two teaspoonfuls cream 
of tartar, one teaspoonful of soda dissolved in a little warm water. 

Red part — One cup red sugar, one-half cup butter, one- third cup of 
sweet milk, two cups of flour, whites of four eggs, one teaspoonful cream 
tartar, one-half teaspoonful soda, one cup raisins. Be careful to keep the 
red part around the tube of the pan and the white around the edge. It re- 
quires two persons to fill the* pan. This is a very attractive cake. Flavor 
with any flavoring. In plaee of red sugar you can use one cup granulated 
sugar and enough red fruit coloring to color a pretty red. Ice with good 
white icing. Mrs. Sade Flanagon, Fairmount, 



MEMORANDA. 



31 



Hickory-Nut Custard Cake. 

Cream together one pound of sugar and one-half pound of butter; add 
five eggs beaten separately, one cup of sweet milk, one pound of flour, 
three teaspoonfuls of Royal Baking powder, flavor with lemon and bake 
in cake pans. Custard — Place one pint of milk in a tin pail and set in 
boiling water, add a tablespoonful of corn starch dissolved in a little milk, 
two eggs, one-half cup of sugar, two cups chopped hickory-nut meats, well 
mixed together, to the boiling milk; stir and put between the layers of the 
cake while both cake and custard are warm. Helen Rush Cassell. 

Cream Puffs. 

Two and one-half cups of water, two cups of flour, one cup of butter 
and five eggs. Roil the butter and water together and stir in the flour while 
boiling. After it is cool, add the eggs well beaten. Put a la^ge spoonful 
in muffin rings and bake twenty minutes in a hot oven. The Cream — Put 
over the fire one cup of milk, add not quite a cup of sugar; one egg, mixed 
with three teaspoonfuls of corn starch and one tablespoonful of butter. 
When cool add vanilla to taste. Boil only a few minutes. Open the cakes 
and fill them with the cream. Mrs. Dr. Pierce. 

Devils-Food Cake. 

Two eggs, two cups of sugar, one-half cup of butter, one-fourth cake of 
baker's chocolate, one-half cup of boiling water, poured over the chocolate; 
one-half cup of sour milk, a little pinch of salt, one teaspoonful of soda, 
and three cups of flour. Filling — One-half cup of cream, two cups of 
sugar, one bar of German chocolate, one-half cup of butter. Flavor to 
taste. Alta Thornburgh, Mrs. John Jackson, Mrs. 0. P. Greenlee. 

Hickory-Nut Cake. 

One cup sugar, one-half cup butter, one and one-half cups flour, one- 
half cup water, two eggs, one and one-half teaspoonfuls baking powder. 
Mix as for other cake. Stir in one cup hickory-nut kernels carefully picked 
out. A few raisins or currants added are considered an improvement. 

Mrs. Sophia Keesling, Mrs. Will Minnick. 



32 



\ THE FAIR! j 

| MUNCIE, INDIANA, | 

| THE ANTHONY BLOCK, 119-121 S. WALNUT ST. § 

I MUNCIE'S S 

^ Largest Dealers In.... ^ 

| Dry Goods, | 

^ Carpets, I 

| Cloaks, | 

| Suits, and I 

| Millinery. | 

^ Agents for Standard Patterns, ^ 



33 



White Loaf Cake. x 

Two cups sugar, one-half cup butter, one cup sour cream, whites of 
five eggs, one -fourth teaspoonful soda, two teaspoonfuls baking powder, 
two and one-half cups flour before sifting. 

Mrs. Lizzie Yount, Newcastle. 

Chocolate Nut Cake. 

One cup butter, \\ cups of sugar, yolks of four eggs, one cup milk, 
three cups of flour, two teaspoonfuls baking powder, one pint nuts, whites 
of four eggs last. This part to be cooked — one-half cake baker's chocolate, 
one cup sugar, one spoonful butter, yolk of one egg; boil with a little milk 
and stir until almost hard. Add to cake before flour. 

Mrs. George Quick, Anderson. 

Pork Cake. 

One pint boiling water, one pound fat pork chopped fine, free of skin, 
muscle and shreds, let stand five or ten minutes. Stir in three cups brown 
sugar, one cup molasses, one pound stoned raisins, one tablespoonful each 
of ground cinnamon and allspice, one teaspoonful cloves, eight cups flour, 
two teaspoonfuls soda. Dissolve soda in three tablespoonfuls warm water 
and beat gradually. After stirring twenty minutes pour into pans and 
bake in a moderately hot oven. Osee Shedron. 

Fruit Cake. 

Cream three-fourths of a cup of butter with two cups of dark brown 
sugar, then add one cup of milk, three and one-half cups of flour, two 
teaspoonfuls of baking powder, whites of five eggs. Then dredge your 
fruit in flour and add last one nutmeg, one pound of raisins, one pound 
of currants, one-half cup of citron, candied lemon peel and orange peel. 
Bake in a slow oven two hours. 

Mrs. Charles Ghering, 
Mrs. John Gibson, Mrs. W. D. Brown 

Jelly Roll. 

One cup of augar, three eggs, small lump of butter, two tablespoonfuls 
of sweet milk, two teaspoonfuls of Koyal baking powder. Lemon flavoring. 
Filling — One cup of sugar, white of one egg beaten stiff. 

Mrs. MattieA. Young, 
Mrs. Bertha Sheriff. 



\ 



34 



Sponge Cake. 

Three eggs beaten one minute, one and one-half cups of sngir beaten 
with egg for five minutes; add one cup of flour and beat one minute, one- 
half cup of cold water, and another cup of flour in which has been mixed 
two teaspoonfuls of Royal baking powder; beat all together one minute. 
Bake in a slow oven. (If followed exactly, this is splendid.) 

Mrs. Gc. L. Swain. 

White Cake t 

Two cups granulated sugar, one-half cup of butter — cream and add 
one cup of milk a little at a time, add two cups sifted flour and the whites 
of five eggs beaten lightly, then the third cup of flour and three teaspoon- 
fuls of Royal Baking Powder, flavor as choice. This will make either a 
layer or loaf cake. Mrs. Sam Bufkin, 

Mrs. Swain, Anderson. 

Orange Cake. 

Two cups sugar, one cup butter, grated rind two oranges, squeeze 
juice of two oranges in cup then fill with water, three eggs, two teaspoon- 
fuls Royal Baking Powder, three and one-half cups flour. 

Mrs. H. E. Steele. 

Minnehaha Cake. 

Two cups of sugar, one-half cup of butter, one cup of milk, the whites 
of six eggs, three cups of flour, three teaspoonfuls Royal Baking Powder. 
Bake in layers. Make a frosting as follows: two cups granulated sugar 
and whites of two eggs, pour five or six teaspoonfuls of boiling water over 
sugar and let boil until it threads when poured from a spoon; pour slowly 
over the beaten whites beating until cool. Mix with the icing one cup of 
small raisins and one cup of English walnuts cut the size of the raisins. 
Spread between layers and on top of the cake. Mrs. J. W. Farrell. 

Ice Cream Cake. 

Two teaspoonfuls of baking powder well mixed with three and one-half 
cups of flour; beat the whites of eight eggs, two cups of white sugar, one 
cup of butter beat together, one cup sweet milk, add all together and bake 
in jelly pans, put together with icing. Mrs. Julia Crittenberger. 

Mrs. T. E. Mowrey. 



35 



Ribbon Cake. 

Two and one-half cups sugar, one cup butter, one cup sweet milk, one 
teaspoonful cream tartar, one-half teaspoonful soda, four cups flour, four 
eggs; reserve a third of this mixture and bake the rest in two loaves of the 
same size. Add to the one- third reserved one cup raisins, one-fourth pound 
citron, one cup currants, two tablespoonfuls molasses, one teaspoonful each 
all kinds of spices; bake in a tin same size as other loaves. Put Ihe three 
loaves together with a little icing or currant jelly, placing the fruit loaf in 
the middle. Frost the top and sides. Mrs. Lola Strickler, 

Mrs. John Cassell, Anderson. 

Coffee Cake. 

Beat together one cup of butter and lard and one cup of dark brown 
sugar; one cup Orleans molasses, three eggs well beaten, chop one cup of 
seedless raisins, then pour boiling water over them and let stand about ten 
minutes then drain; one cup strong coffee, one teaspoonful cinnamon, one 
teaspoonful of cloves, one teaspoonful of allspice, one nutmeg, one tea- 
spoonful soda and two tablespoonfuls boiling water over it, three cups of 
flour. Mrs. Sarah Plessinger 

A White Delicate Cake. 

Three cups sifted flour, one and one-half cups sugar, whites of seven 
eggs, one cup sweet milk, two tablespoonfuls butter, two heaping teaspoon- 
fuls Royal Baking Powder, one teaspoonful extract vanilla or lemon. Beat 
the butter and sugar to a cream, add to it the milk and eggs well beaten 
then add the extract. Mix with this very slowly three cups flour in which 
the baking powder has been well mixed. Bake in a quick oven. It makes 
a delicious cake for jelly, chocolate or cocoanut layers. If the latter is used 
grate a large cocoanut removing the brown skin first, then add to it the 
beaten white of one egg and one coffee cup of fine sugar, stir it all together 
and spread between the layers of cake, icing the upper layer. This receipt 
will make three layers of cake and plate of small frosted cakes. 

Mrs. Lin Soott, Marion, 
Mrs. John Pickard, Marion. 

Poor Man's Cake. 

Whites of four eggs, two cups sugar, one-half cup butter, one cup 
cold water, three cups flour, three teaspoonfuls baking powder. 

— Selected. 



36 




YOU KNOW THIS STORE. 



A Store that has a reputation for STYLES that are distinctive. 

QUALITIES that are the best: PRICES that are right. 

All the new things in Dress-goods, Silks, Trimmings, Ready-to-wear Gar- 
ments, Domestics, Hosiery ; Underwear, Gloves and many other requi- 
sites for Matron and Miss. 

Most complete line of CARPETS in the county laid ready to walk on in 
your homes at Middletown at the very lowest prices. 

We pay your railroad fare both ways on purchase of $15 or over. 



10th and Main Sts 
ANDEKSON, IND. 



Van Pet ten & Kern 



37 



White Mountain Cake, 

Two cups white sugar, one cup butter beaten to a cream, one cup 
sweet milk, whites of six eggs beaten stiff, two cups flour, one cup corn 
starch, two teaspoonfuls Royal Baking Powder, one teaspoonful extract of 
lemon. Minnie Grose. 

Spice Cake* 

Two cups of sugar, one cup Orleans molasses, one-half cup butter, one 
cup cold coffee, yolks of three eggs, one tablespoonful spice, one table- 
spoonful cinnamon, one nutmeg, one cup raisins, flour to stiffen right. 

Mrs. Maude Evans, Muncie. 

Plain Cake* 

One-half cup butter, three eggs, one-half cup milk, one and one-half 
teaspoonfuls baking powder, flavoring; mix well all the ingredients to- 
gether, three cups flour. Angie Baker. 

Sponge Cake. 

Take the well beaten whites of five eggs and add to this one and one- 
half cups of powdered sugar, mix well, then add one and one-half cups of 
well sifted flour with two heaping teaspoonfuls of baking powder. Last 
add the yolks of the five eggs and then bake in slow oven. 

Mrs. Joe Erdman, Cincinnati, Ohio. 

, Devils-Food Cake. 

Two cups of light brown sugar, one-half cup of butter, oue-fourth cake 
of baker's chocolate, one-half cup of buttermilk, one-half cup of boiling 
coffee or water, two eggs, pinch of salt, one teaspoonful of soda, three cups 
of flour, vanilla. Filling — two cups of sugar, one-half cup of butter, one- 
half cup of cream, vanilla. Mrs. C. C. Shedron. 

Coffee Cake. 

One cup sugar, one cup Orleans molasses, one-half cup coffee, one- 
half cup butter, four eggs, leaving out the whites of two for icing, one 
pound of seeded raisins chopped, one teaspoonful each of soda, cinnamon, 
nutmeg, cloves and allspice. Add sufficient ''Gilt Edge'' flour to stiffen. 
Bake in layers. Margaretta Daniels 



38 



German Crisps. 

Sugar two cups, butter one cup, three eggs, the rind and juice of one 
lemon, flour. Mix thoroughly adding enough flour to roll out very thin. 
Cut in small cakes, place in the pan and rub the tops with egg. Sprinkle 
on white sugar. Iona Pierce. 

White Cake. 

One cup butter, two cups sugar, one cup sweet milk, three cups flour, 
whites of five or six eggs, two teaspoonfuls of baking powder. This is 
easy to make and very good. Flavor to suit. Addie Greenlee. 

Lula Smith, Montpelier. 

Surprise Cake. 

One egg, one cup of sugar, one-half cup butter, one cup of sweet milk, 
three cups of flour, three teaspoonfuls of baking powder. 

Mrs. Lena Crilley, Fairmount, Mrs, Fannie Schaeffer 

White Cake. 

(To be used with any kind of filling.) 
Two scant cups of granulated sugar, one cup butter, whites of six 
eggs, one cup milk, three cups flour, two teaspoonfuls baking powder, 
flavor. Cream butter and sugar, add eggs unbeaten and beat quite a good 
deal. Add a little milk and a little flour, then more milk and so on until 
all is used. Mrs. Ed Collier. 

Mrs. Kittie Yount. 

Marble Chocolate Cake. 

Make a batter as for white cake, take out one teacup of batter, add to 
it five tablespoonfuls of grated chocolate, moisten with milk and flavor 
with vanilla. Pour a layer of the white batter into the baking pan, then 
drop the chodolate batter with a spoon in spots and spread the remainder 
of the white batter over it. This can be baked in layers or loaf cake. If 
you wish some pink spots with it, then you can take another cup of the 
batter and color it with any good fruit coloring and drop it around in spots 
with the chocolate and white batter. A very pretty cake. Ice with white 
icing with bits of candied cherries dropped on the icing. H. R. C. 



39 



Ginger Snaps* 

One cup sugar, one cup Orleans molasses, one cup lard, one teaspoon- 
ful cinnamon, one teaspoonful cloves, one teaspoonful ginger, one-half cup 
water, one even teaspoonful soda, make a rather soft dough. 

Mrs. H. C. Brown, Mrs. Jane Sanders. 

Cookies, 

Two cups of sugar, one cup of butter, one-half cup sweet cream, two 
eggs, two teaspoonfuls baking powder. Flavor with lemon and add suffi- 
cient flour to roll thin. Mrs. Pauline Brattain. 

Mrs. Rebekah Detrich. 

Doughnuts, 

Two eggs, one cup sugar, one cup milk, flour to thicken, one table- 
spoonful of butter, two teaspoonfuls Royal Baking Powder, one teaspoon- 
ful salt, one teaspoonful nutmeg. Rub the batter and sugar together and 
add the beaten eggs, salt and milk. Stir the powder in a little of the flour 
and add this to the mixture, together with the dough and just enough flour 
to admit rolling out. The softer the dough is made the lighter and more 
tender will be the doughnuts when cooked. Fry in very hot fat and when 
cold roll in powdered sugar. Mrs. Anna Conner. 

Mrs. Emma L. Brown. Mattie Yates. 

Apple Fritters. 

Make a batter in proportion of one cup sweet milk to one cup flour, a 
heaping teaspoonful Roj r al Baking Powder, two eggs beaten separately, one 
tablespoonful sugar, one teaspoonful salt; heat the milk a little more than 
luke-warm, add slowly to the beaten yolks and sugar, then add flour and 
whites of eggs. Stir all together and throw in thin slices of good sour 
apples, dipping the batter up over them; drop in boiling lard in large spoon- 
fuls with a piece of apple in each and fry to a light brown. Serve with 
maple syrup. Mrs. Sarah Oakley, Fairmount. 

Cookies, 

Two cups granulated sugar, one-fourth cup butter, one and one-half 
caps thick sour cream, one heaping tablespoonful of corn-starch sifted with 
flour, one level teaspoonful soda, one teaspoonful salt; flavor to taste. Oi e- 
half cup grated cocoanut added gives a nice variety. 

Mrs. H. C. Wise. 



40 




^At/rs MIL MASS 



R. H. WILLIAMS, 

Wholesale and Retail Dealer In 

Boots, Shoes, Rubber Goods, 
Leather and Shoe Findings, 

ANDERSON, INDIANA 

No. 821 Meridian Street. 



To any one that speaks of this ad. we will give them 10 per cent, off 
regular prices. Yours for the church, 

Rufe Williams Si Sons. 



The New Furniture Store, 

On Fifth Street Is The Place,., 

You will miss it if you miss this. 

We can sell you any thing you may want to Furnish 
Your Home. 

Our Goods Are Right, 

Our Prices Are Right, 

Our Terms Are Bight, 

When in need of Furniture come and see 



I. N. HARSHALL, Hgr 



41 



Lemon Cookies. 

One pint of sugar, one cup of butter, tbree eggs, juice and grated rind 
of two lemons, one teaspoonful soda disolved in a little warm water, flour 
enough to roll. Mrs. Will Elliott. 

Doughnuts. 

Two cups granulated sugar, two eggs, one-half cup butter, half of a 
nutmeg, two cups of sweet milk. Beat sugar and butter, then add eggs, 
beat until very light, then add milk and stir thoroughly. One teaspoonful 
salt, three teaspoonfuls baking powder sifted in with the flour. Make a 
soft dough, roll half inch thick and fry in hot lard. Mrs. Mollie Cummins. 

Mrs. Heoffer. 

Ginger Cookies , 

Three eggs beaten slightly, two cups Orleans sugar, two cups Orleans 
molasses, two tablespoonfuls soda, two teaspoonfuls ginger, one cup sour 
milk, one cup lard, flour to thicken to a stiff batter. Let stand over night 
then roll out and bake. (Splendid.) Mrs. Jennie Rush. 

Lemon Cookies. 

Two teaspoonfuls oil of lemon, two tablespoonfuls pulverized baking 
amonia, put the amonia into one pint of sweet, milk and let stand until you 
mix two and one-half cups of coffee A sugar with one pint of butter and 
lard one-half each, beat and then add the milk and amonia and the beaten 
whites of two eggs; make a dough and roll thin. Sift granulated sugar 
over top. Mrs. C. M. Reed. 

Doughnuts. 

One cup sugar, one egg, one cup buttermilk, lump of lard the size 
of an egg, nutmeg and a pineh of salt, level teaspoonful of soda dissolved 
in the buttermilk. Mrs. J. R. Weaver. Mrs. Otto Trittschuh. 

Poor Man's Sugar Cookies. 

Two cups of sugar, two eggs, one cup of lard, three-fourths of a cup 
of cold water, one teaspoonful of soda dissolved in the water, half a nut- 
meg. Stir all together until too stiff to stir witli a spoon, then knead with 
the hands until right to roll out thin. Bake in a quick oven. Be sure 
and try it. Mrs. 1. N. Marshall. 



42 



Doughnuts. 

Three eggs well beaten, one cup coffee A sugar, one cup sour milk, 
one heaping teaspoonful butter, oue teaspoonful soda put in the milk, one 
teaspoonful lemon extract, flour sufficient to make a thick dough, salt to 
taste. One potato peeled and put in the lard to keep from browning the 
dough — 50 or 55. Mrs. J, D. Rathfon, Redkey. 

Yellow Cookies, 

Yolks of five eggs, one and one-half cups sugar, one cup butter and 
lard mixed, two and one-half teaspoonfuls baking powder, one cup sweet 
milk, one teaspoonful nutmeg and one of lemon, flour to make a soft dough. 

Emma Mowrey. 

Cinnamon Cookies. 

Two eggs, one and one- half cups of sugar, two-thirds cup of butter, one- 
half cup of sweet milk, two teaspoonfuls of baking powder, three teaspoon- 
fuls of cinnamon, flour to thicken. Mrs. L. A. Dykes. 

Cookies. 

One quart sour cream, two eggs, four cups sugar, two teaspoonfuls 
baking powder, one and a half teaspoonfuls soda, one tablespoonful lemon, 
one-half cup butter. Mix with flour as soft as can be rolled. 

Lola Hutsonpillar. 

Doughnuts. 

Two cups of sugar, two eggs, one pint of butter milk, one-half tea- 
spoonful ginger, one tablespoonful soda, one tablespoonful lard, little nut- 
meg, flour. The ginger will keep from soaking up the lard and will not 
taste of ginger. Lou Burner. 

Fruit Cookies. 

Cream one-half cup butter with one cup sugar, add two eggs which 
have been well beaten with another one-half cup sugar and three table- 
spoonfuls of milk. Sift together one cup flour, one teaspoonful cinnamon, 
one teaspoonful nutmeg, one-half teaspoonful ground cloves and one tea. 
spoonful soda, stir into the butter and sugar. Add two cups seedless 
raisins and enough more flour to make the dough stiff enough to roll out 
about one-fourth inch thick. Bake quickly. Adda Lamb, 

Mrs. Willard Sanders. 



43 



Ginger Cookies. 

One cup sugar,, one cup sorgham molasses, one cup of lard, one table- 
spoonful of soda, one tablespoonful of ginger, two eggs, about one cup 
hot water or sour milk, flour: to make soft dough. 

L^^- Jennie McAlister. Lizzie Hougland. 

Mrs. Samuel Kemp, Harrington, Del. 

Doughnuts, 

One cup sugar, one egg, one cup sour milk, one-half teaspoonful soda, 
flour to mix as for biscuits. Have the lard boiling hot. 

Mrs. Julia Cook. 

Cookies* irtr^ 

One cup butter and lard mixed, two cups sugar, one cup sour cream, 
one teaspoonful soda, three eggs, flour enough for soft dough. Cream 
sugar and butter, add the eggs well beaten ; next cream and beat, stir in 
flour as long as you can handle with spoon, then turn in remainder of flour 
and mix as soft as can be handled. The} 7 are better if let stand two hours 
after mixing before baking. Bake in quick oven. 

AjjJL dT*£ Mrs. Bert Chalfant, 

Mrs. A. Abernathy, Marion. 

Doughnuts. 

Mix two heaping teaspoonfuls of baking powder with one quart "Gilt 
Edge" flour. Beat two eggs with one coffee cup of sugar, then add a tea 
cupful of new milk, or better, half milk and half cream. Mix all together, 
mould and fry in hot lard. If milk is used without cream, use one table- 
spoonful melted butter. Alice Pickering, 

Margaret Daniels. 

Hermit's Cookies* 

One small cup butter, or lard and butter mixed, one and one-half cups 
of brown sugar, three eggs well beaten, one teaspoonful soda mixed in the 
flour, one small cup of any good mince meat. Make quite stiff with Hour; 
roll thin, cut with biscuit cutter and bake in quick oven. Splendid. 

Mrs. William Lindsay, Fairmount. 




44 



MEMORANDA. 



45 



Cookies. 

Two and one-half cups sugar, one cup butter creamed, two eggs, one 
cup sweet milk, one-halt nutmeg, two tablespoonfuls lemon, four teaspoon- 
fuls Royal Baking Powder. Mix as soft as can be handled. 

Mrs. T. A. Barrett, Mrs. Kittie Yount. 

Soft Ginger Bread* 

One and a half cups molasses, one-half cup butter and lard, one-half 
cup sourcmilk, two eggs, one tablespoonful ginger, one teaspoonful soda, 
three and one-half cups flour. Mix and bake. Mrs. Julia Cook. 

Drop Ginger Cakes. 

One cup of Orleans molasses, one cup sugar, one cup lard, one cup 
boiling water, five cups of flour, three eggs, one tablespoonful of soda, one 
teaspoonful of cinnamon, one tablespoonful of ginger. 

Mrs. A. S. Miller, Mrs. Peter McKenzie. 

Cookies. 

Two cups white sugar, one cup of butter, three eggs, one cup of sour 
cream, one teaspoonful of soda. Mix the sugar, butter and eggs together 
before adding the cream and soda. Use enough flour to roll well and any 
flavoring desired. Mrs. A. A. VanMatre. 

Lemon Snaps. 

One cup sugar, one-half cup butter, two eggs, one teaspoonful lemon, 
one-fourth teaspoonful of soda dissolved in a teaspoonful of sour milk, 
flour enough to make very stiff. Roll very thin, cut out and bake quick. 

Mrs. Harvey Presnall, Fairmount. 

Walnut Wafers. 

One-half pound brown sugar, one-half pound walnut meats slightly 
broken, three tablespoonfuls of flour, one-fourth teaspoonful baking pow- 
der ? two eggs. Mix all together, roll and cut out with biscuit cutter, bake 
in quick oven. Miss Eena Fritze. 

Good Cookies. 

Three eggs well beaten } two cups of sugar, three teaspoonfuls of 
baking powder, one cup of sweet milk, one large cup of fresh lard, one 
teaspoonful of lemon, enough flour to thicken. Mrs. Adlaide Everett. 



46 



Crullers, 

One cup of sweet cream, one cup of sugar, four cups of flour, three 
tablespoonfuis of melted butter, two teaspoonfuls of baking powder, two 
eggs, a little nutmeg, and vanilla if desired. Mrs. Ida Waldron. 

Lemon Crackers. 

Three cups of sugar, one pint of sweet milk, one cup of shortening, 
three cents worth of amonia dissolved in warm water, five cents worth of 
oil of lemon, and three eggs. Mix the dough stiff. Pound it and roll out 
thin, cut in squares and pick with a fork. 

Mrs. Wm. Lancaster, Richmond. 



Nichol, Makepeace & Co, 

HEALERS IN 

Hardware, Stoves, Mantels, 

Factory And Mill Supplies. 

ANDERSON, INDIANA. 



47 



■ 



Confections. 




weets to the sweet." — Shakespeare. 



Fondant For Candies. 

Take two pints of granulated sugar, one- third teaspoonful cream of 
tartar and one cup water. Cook until you can gather it up into a very soft 
ball when dropped in a tin cup of cold water. Cool until it will crinkle on 
top when dish is tipped to one side. Stir until it creams, then put on 
dough board and knead with the hands. When making nut, cocoanut or 
chocolate put them in before stirring. Mrs. C. B. Wilcox. 

Chocolate Carmels. 

Two cups brown sugar, one cup molasses, one cup chocolate grated 
fine, one cup boiled milk, one tablespoon of flour, butter the size of a large 
walnut. Let it boil slowly and pour on flat tins to cool. Mark off while 
warm. Minnie Moore. 

Cracker Jack. 

Take a heaping tablespoonful of lard, two cups soft A sugar, one cup 
Orleans molasses, one-fourth pound of butter, one tablespoonful vinegar 
and salt to taste. Stir all together until dissolved then boil until syrup will 
harden in water. Pour over two gallons popped corn. Spread out to cool. 

Mrs. Fanny Gebhart. 

Fudge. 

Two cups sugar, one cup sweet milk. Boil and stir constantly, add 
butter the size of a walnut. When nearly done add one tablespoonful of 
ground chocolate. Edna Cooper. 



48 



THE BANNER STORE. 

ANDERSON, INDIANA. 

EASTERN INDIANA'S 

Greatest Department Store 

Is filled at all times with seasonable merchandise, bought 
direct from the producing cutters in large quantities, and 
sold at the closest possible margin. 

Here you will always find 

the Newest Things... 

In Carpets, Curtains, Suits, Furs and Wraps, Shoes, 
all kinds of Dry Goods and Notions, Dainty China, and 
in fact everything usually found in a big first class Depart- 
ment Store. 

And you will always find the prices right. 

Make this store your headquarters. 



Rowlings & Co ( 



49 



Ice Cream Candy. 

Two and one-half cups of granulated sugar, two tablespoonfuls of 
vinegar, a lump of butter the size of a walnut, one teaspoonful of vanilla, 
and enough water to cover it. Drop in water and if hard, pour on greased 
plates, and when cool pull. Minnie Moore. 

Butter Scotch. 

Five pounds of granulated sugar, one cup of Orleans molasses, one 
cup of glucose, one pound of butter, six drops oil of bergamot, vanilla or 
lemon to taste. Mix sugar, butter, glucose, molasses and a little water 
together, and put on the stove and allow it to heat slowly and stir. Don't 
stir while boiling. Add bergamot when nearly done. Put in flavoring be- 
fore pouring out. Whole recipe makes two hundred sticks. 

Mrs, Thos. Tarkleson. 

Nut Candy* 

One- half pint of water, one pound of light-brown sugar, one pint of 
cream, one teaspoonful of vanilla, one pound of English walnuts. Boil 
water and sugar together until thick; add cream and let boil until quite 
thick; vanilla, then nuts and beat well. Pour into buttered pans and cut 
when cool. Mrs. W. C. Loyd. 

Caramels. 

Two pounds light-brown sugar, one pint of new milk, one-fourth cup 
butter and two teaspoonf uls vanilla. Place in granite kettle over fire. When 
it begins to boil stir constantly until quite stiff. Try in cup of cold water. 
After lifting from the fire be careful not to stir. Pour in buttered pan, 
making caramel one-half inch thick. When cold cut in squares and wrap 
in oiled paper. If chocolate caramels are preferred, add one-half cup of 
grated chocolate before mixture begins to boil. 

Mrs. Rose A. Pickering. 
Maple Creams. 

Take a pint of pure maple syrup and let come to a boil, then add small 
lump of butter size of a walnut, let boil until it will gather in small ball 
when tried in water. Immediately after taking from fire begin beating and 
and continue until it creams. Mould while warm. Delicious with shredded 
cocoanut put in when beginning to beat. Maud Miller. 



50 



French Cream Candy. 

One and one-half cups granulated sugar, one-half cup cream, one 
lablespoonful of water. Cook until done. Set in a pan of water to cool. 
Beat until hard enough to mould. Minnie Moore. 

Fudge, 

Three cups of sugar, one-half cup of milk or cream, one-fourth cake 
of Bakers chocolate and a lump of butter the size of a walnut. After being 
removed from stove, beat until cool, then pour out into buttered platter. 

Gertrude Smelser. 

Cracker Jack. 

One-fourth cup of molasses, two-thirds cup of sugar, one-fourth cup 
of water and one-half cup of glucose. Boil two minutes, then add one- 
fourth cup of butter. Boil until ready to burn, then pour over corn. 

Mrs. Mattie Crayen. 

Nut Candy or Chocolate Caramels. 

Three pounds brown sugar, one pint new milk, one-half cup butter, 
one-half cake Baker's chocolate or nuts instead of chocolate. Boil and stir 
constantly until it will harden in cold water. Pour in pans and when cool 
cut in squares of one inch. Mrs. C. B. Wilcox. 

Sugared Dates, 

Two cups granulated sugar and two-thirds of a pint of new milk boiled 
together in a granite pan, until, when tried in cold water, it will gather. 
Take off the stove and beat until cool enough to mould, then fill the seeded 
dates and roll in sugar. Flavoring may be used. 

Daisy D. Dutton. 



51 



CHEESE. 



I'd rather live with cheese than garlic." 



Butter-Milk Cottage Cheese. 

Pour boiling water on butter-milk and let stand until it settles. Pour 
off whey. Put the curd in a cloth sack and drain. Mix with cream and a 
little salt. Very fine. Mrs. R. H. Cromer. 

Cheese Straws. 

Two-thirds ot a cup of grated cheese, yolk of one egg, a pinch of salt, 
a little nutmeg and pepper, four tablespoonfuls rich cream or four table- 
spoonfuls milk and one of butter. Stir milk and cheese together, then dry 
and brown slightly in oven after rolling up and cut in strips. 

Presbyterian Cook Book, Hartford City. 

Golden Brick. 

Melt down in a granite pan a half pound of cheese. Add slowly a cup 
of cream or rich milk and a pinch of pepper. Stir all until creamy, and 
then break on top five eggs. Cover for a moment until the whites begin to 
"set," then beat briskly until it rises in a foamy mass. Serve on hot 
buttered toast or wafers. It is also good with shredded wheat biscuit. 

Mrs. May Daniel Davis, Rushville, Ind. 

Bread and Cheese Omelette. 

Soak one-half cup of bread crumbs in three-quarters of a cup of milk 
until reduced to a soft pulp. Beat five eggs very light, and whip into 
them the milk, crumbs and four tablespoonfuls of grated cheese. Turn 
into a hot frying pan in which a tablespoonful of butter has been melted, 
and fry to a delicate brown. This Omelette must be carefully watched 
while cooking, as the bread crumbs render it more likely to scorch. 

Mrs. Sopha Keesling. 



52 



Cheese Fondu. 



One cup of bread crumbs, fine and dry, two scant cups of milk, one- 
half pound of grated cheese, three eggs whipped light, one small teaspoon- 
ful melted butter, pepper and salt to taste, a pinch of soda dissolved in a 
little hot water stirred in the milk. Soak crumbs in milk. Stir into these 
the eggs, butter, seasoning and lastly cheese. Butter baking dish. Pour 
fondu in and strew a few crumbs on top. Bake in rather a quick oven 
until delicately brown and serve at once. 



Take salted wafers, butter them on one side and sprinkle thickly with 
grated cheese. ' Place in a dripping pan and put into a warm oven about 
fifteen minutes. Serve with meats or salads. 



Mrs. Lillian VanMatre. 



Cheese Wafers. 



Mrs. Lou Williamson. 




M. HODSON, 



The Harness Man... 



Also everything Kept in a first-class 
Harness Store. Lap Robes, Horse 
BlanKets, Buggy Whips, Sweat Pads, 
Riding Saddles and Bridles. My specialty- 
is maKing harness to order. Remember 
the place : : : : 



No. 1 and 3, W. 8th St. 



ANDERSON. 



53 



i . 

DESSERTS. 



J have within my pantry good store of all that's nice.'' 



Nectar Ambrosia. 

Slice enough tart apples to line a pudding dish. Cream together one- 
half cup of sugar, yolk of one egg and butter the size of an «gg and put 
over the apples. Place in oven until the apples are cooked ; then beac the 
white of the egg. Add a little sugar and spread over the pudding. Brown 
in the oven a few minutes. Mrs. H. L. Burr. 

Banana Fluff. 

One-half pint cream whipped to a stiff froth, one-fourth box gelatine 
soaked in a little cold water and dissolved, one cup of powdered sugar, 
four bananas whipped up light; beat the whole together until it begins to 
thicken, add one-half teaspoonful extract and pour into a mould. Serve 
cold with lady fingers. Mrs. A. S. Fisher. 

Fruit Gelatine. 

One large tablespoonful of Knox's gelatine dissolved in cold water, 
let stand a few minutes then add one quart of boiling water, juice and 
rind of one lemon, one teaspoonful of sugar. Strain and set to cool. When 
cold, add fruit, two oranges, one ten-cent can of pineapple, one-half 
pound of grapes and nuts to suit. This makes twelve cups. B. S. 

Hamburg Apples. 

Pare and core large tart apples, fill the cavities with quince jelly and 
sift powdered sugar thickly over them. Then place on a square of bread, 
moisten well with quince jelly dissolved in water. Cover closely and 
bake in a quick oven until apples are tender. Serve with whipped cream. 

Mrs. D. J. Miller, Eaton, Ohio. 



54 



Wm, Liebhardt. J. T. Liebhardt. 

Middletown Woolen Mills & Steam Dye Works. 

^ Jt & Manufacturers Of & & & 

Blankets, Skirtings, Flannels and Yarns. 



Ladies' and Gentlemen's garments cleaned, Dyed, pressed 
and repaired at small cost. Cleaned by the New American 
Process, without the slighest injury to the goods. Dyed with 
the latest dye stuffs that will not fade or rub off. Dry cleaning 
a specialty. 

Highest cash price paid for wool. 

Middletown, Ind. Liebhardt Bros. 



Gbas. R. Riley 

Agent For 



FIRE, LIGHTNING, 

TORNADO, ACCIDENT, 

HEALTH, STEAM BOILER, 

LIABILITY & BANK BURGLARY 

INSURANCE 



Best Companies, Best Terms, Best Treatment. 



Rooms: Masonic Temple. 



Middletown, Ind 



55 



Pineapple Sherbet. 

Make a strong lemonade, strain, add one can of shredded pineapple 
and freeze. If desired add whites of two eggs, beaten to a stiff froth, 
when about half frozen. Mrs. Eva Truitt. 

Lemon Cream* 

Mix one quart of cream (can use part milk,) one pint of sugar and the 
juice of three lemons. Freeze. Selected. 

Gelatine. 

One-third box of gelatine, juice of two or three lemons, two cups of 
sugar and two cups of water. Dissolve gelatine with the water; add the 
*ugar and lemon and let stand until it begins to form jelly, then whip until 
white and stiff enough to serve. Mrs. Anna D. Welsh. 

Gelatine. 

Four cups of granulated sugar mixed with two large tablespoonfuls of 
flour and stir in two quarts of boiling water and let boil just a little. Strain 
and let cool. Then strain into it the juice of four oranges and one lemon. 
Whites of two beaten eggs. This will mak3 one gallon. 

Mrs. Dr. F. L. Thornburg. 

American Cream. 

Half box of gelatine, put into one quart of good milk. Set on the 
stove and stir until dissolved. Stir one cup of sugar into the yolks of 
four eggs (well beaten). Add this to the milk and let it cook until it be- 
gins to curdle. Beat the whites to a stiff froth and stir all together. Flavor 
with vanilla. Mould in cups and serve with whipped cream. 

Mrs. C. A. Brock. 

Pineapple Sherbet. 

Four cups of granulated sugar, two tablespoonfuls of flour, mixed 
with sugar, two quarts of boiling water added to sugar and boil just a 
little. Strain and let cool. Juice of two lemons and one can of pineapple. 
Strain, coloring if desired, and whites of two beaten eggs added just before 
freezing. Will make one gallon and serve twenty-five people. 

Olive Mills. 



56 



Peach Mousse. 

Press twelve very ripe peaches through a coarse sieve; add to the pulp 
the juice of half a lemon and pulverized sugar to suit, then add two tea- 
spoonfuls gelatine dissolved in a little hot water; add pulp to one pint of 
whipped cream, set in ice water and stir until thick. Place pieces of can- 
died peaches in bottom of mould, then a layer of stale maccaroon crumbs, 
pour in peach pulp and cover tightly. Pack in ice and salt for four hours. 

Mary Carroll. 

Chocolate Blanc Mange. 

One and one- half pints of milk in double boiler, when hot, add two 
ounces grated chocolate, scant cup sugar, two-thirds cup English walnuts 
(chopped fine,) three tablespoonfuls corn starch mixed with cold milk then 
add to the hot milk. Stir until thick and smooth; pour into individual 
moulds. Serve with plain or whipped cream. 

Mrs. May Cassada. 

Wine Jelly. 

Three cups of sugar, one pint of sherry wine, one cup of cold water, 
one package of gelatine, juice of two lemons, grated peel of one lemon 
and one good pinch of cinnamon. Cook gelatine one hour in cold water. 
Add sugar, cinnamon, lemon and boiling water — stir well. Add wine. 
When all is dissolved, strain and place in mould. Set in cold place over 
night. In making lemon jelly, use lemon juice instead of wine. 

Mrs. J. P. Shoemaker, Daleville, Ind. 

Fruit Dessert. 

One pineapple shredded, four bananas sliced, four oranges seeded 
strawberries cut in two, juice of one lemon, five tablespoonfuls fine sugar. 
Set on ice one hour and serve. Berxice Emswiller. 

Lemon Jelly with Fruit. 

Soak one box of Knox's gelatine in one pint of cold water for two 
minutes. Add two pints of boiling water, one and one-half cups of sugar 
and stir until dissolved. Add juice of three lemons, strain and put in 
moulds or one vessel. When congealed, serve with a few slices of banan- 
nas, oranges, English walnuts or any desired fruits or nuts in each dessert. 

Flo Mowrey. 



57 



Hamburg Cream, 

Yolks of five eggs, one cup of sugar, juice and grated rind of one 
lemon, cooked in a double boiler, stirring until thick. Add the beaten 
whites of the eggs, (mixing in lightly.) Pour into a dish lined with lady 
fingers, decorate the top with kisses or maccaroons. 

Mrs. Nettie Hollingsworth, Fairmount. 

Fruit Glace. 

Boil one pint granulated sugar and one cup of water uutil brittle; have 
fruit peeled and divided carefully, dip each in a portion of the syrup. Set 
in a cool place to dry. Any fruit may be used. Selected. 

Orange Sherbet. 

Three pints of water, two and one-half cups of sugar, juice of five 
oranges and two lemons. Boil water and sugar with one heaping table- 
spoonful of flour twenty minutes. When cool add juice and freeze. 

Caroline Batt. 

Cranberry Sauce. 

One quart cranberries, one pint water, one pint sugar. Cook slowly 
twenty minutes, pour in wet mould and set away to cool. Can be sliced 
when cold. Mrs. Anna Conner. 

Mousse. . 

Whip one pint of rich thick cream and add enough coffee A sugar to 
sweeten well. Melt a cup of Baker's chocolate by setting in a pan of hot 
water. To this add enough whipped cream to mix well. When cold alter- 
nate the brown and white in freezer can, making a marble effect. Pack 
this can in a pail with chopped ice covering top of can. If cold, do not use 
salt with ice as it will freeze the cream too hard. Let stand about four 
hours before using, keepimg well packed. 

Daisy Lambert. 

Chocolate Custard. 

One quart of milk, four eggs, one cup of sugar, four tablespoonfuls 
grated chocolate. Mix eggs, sugar and chocolate together before putting 
into milk which must be hot. Boil until it thickens, stirring constantly. 
Pour into small glasses and set away until cool. 

Mrs. Jessie Teague, Pendleton., 



53 



Golden Cream. 

Into a quart of boiling milk stir the beaten yolks of six eggs; add six 
tablespoonfuls of sugar and one tablespoonful of sifted flour which have 
been well mixed together; when boiled, turn into a dish and pour over it 
the whites of eggs beaten to a stiff froth, mixed with six tablespoonfuls 
powdered sugar. Set in the oven to brown slightly, use vanilla and lemon 
flavoring. Serve cold. 

Cranberry Frappe. 

Boil one quart of cranberries in one pint of water for five or six 
minutes. Strain through a course cheese-cloth. Add one pint of sugar and 
stir and boil until the sugar is dissolved. When cold add the strained 
juice of two lemons. Freeze to a mush, using equal parts of ice and salt. 
Serve in glass cups, either with or just after roast turkey. 

Charlotte Russe. 

Dissolve one-fourth box of gelatine in a cup of sweet milk, when dis- 
solved, sweeten to taste and let it just come to a boil, then remove from fire 
and cool. When it begins to thicken, whip. Have ready one-half pint of 
cream whipped, also whites of two eggs whipped stiff. Then stir all to- 
gether and flavor wiih vanilla. Set away to harden. 

Keesling Cook Book. 

Charlotte Russe* 

One quart whipped cream, one- half box gelatine — colored pink — dis- 
solved in little milk, one can shredded pineapple. Do not mix thoroughly 
the effect will be prettier. Set on ice to mould. Serve over lady fingers. 

Mrs. W. C. Loyd. 



59 



EGGS. 



**y hold a secret; and who can tell, 
JL How I came inside this little shell?" 



Plain Omelette. 

Four fresh eggs, four tablespoonfuls of milk and butter the size of a 
walnut. Break the eggs into a bowl with the milk and whip very thor- 
oughly. Put the butter in pan and when very hot, put in the eggs. Run a 
thin bladed knife under the bottom to loosen, but do not stir. When done, 
quickty and carefully roll the eggs over and oyer until all rolled up. Turn 
out on a hot plate and serve. 

Egg Pockets. 

Take as many pieces as you desire of bread a day or two old. Cut 
out with a large biseuit cutter and toast. Have ready as many eggs 
poached as you have pieces of toast. Put some milk on stove to get hot, 
then spread butter on toast first and pour hot milk which has been salted, 
over buttered toast. Put an egg on each piece and put buttered toast with 
buttered side down over the egg and pour milk on that piece. Put all on 
plates, garnish with parseley and serve. 

Mrs. W. B. Morgan, Alexandria, Ind. 

Deviled Eggs. 

Boil eggs hard, remove the shells, cut each egg carefully in half and 
take out the yolk. Put the yolks in a bowl with a small lump of butter 
nnd make a smooth paste. Season with salt, pepper and a little prepared 
mustard. Fill each half of the whites with this paste. Little bits of cooked 
meat can be added if you wish and improves it. Serve on a nest of water- 
cress or parsley. Mrs. Mattie Wright, Fairmount, Ind. 



60 



The Big Four 

Livery Barn... 

Operates Transfer Line to and from the railroad 
station; calls for and delivers passengers any place 
in town: cab furnished at all hours; does a general 
Livery business, Good rigs, and gentle teams 
furnished. Prices reasonable. Your patronage 



solicited. 




w. 


R. RAMSEY, 


.r none / / , 


Ml DDT FTOWM 






F- A. Wlsehartp 


Drug Store, 


Attorney at Law:-: 


Is headquarters for Spices, 


Gives Prompt Atten- 
tion To Business Placed 
In His Hands. : : 


Pure Drugs, Chemicals, 


Perfumes, Bric-a-brac, 


Stationery, Jewelry, Etc. 
Call and see us. 


Office: Tykle Block. Middletown. 


MILLER BROS. 



61 



Eggs With Dried Beef. 

One-fourth pound dried beef, two tablespoonfuls butter, one cup milk, 
three eggs. Put butter in pan, add the beef, shredded, and let simmer a 
few minutes. Beat the eggs, mix with the milk, then stir in the pan with 
the beef. Serve as soon as the eggs are set. 

A Nice Way to Serve Eggs. 

Butter a pie pan and line it with finely minced bread crumbs. Add 
bits of butter. Break four or five eggs on the crumbs. Add salt and 
pepper and bake a few minutes in a quick oven. Very nice. 

Mrs. Olive Mills. 

Egg Cones. 

Separate the whites and yolks of eggs. Beat the whites, seasoned 
with salt, to a stiff froth. Butter gem pans, then put in part of the whites, 
drop in the yolks in the center and heap the rest of the whites on top. 
Place over a pan of hot water, cover and set in a moderate oven a few 
minutes. N. M. F. 

Stuffed Eggs. 

Boil hard six eggs, open and remove yolks. Cream yolks with two 
or three tablespoonfuls of butter, milk or sour cream, add vinegar or lemon 
juice, salt to taste and one finely chopped onion. Beat until light and re- 
fill the whites. Mrs. Jennie Taylor, Pendleton, Ind. 

Toasted Eggs. 

Butter a baking pan well, sprinkle well with bread curmbs, break the 
the eggs over the crumbs and far enough apart to not run together, set on 
the stove long enough to sear the bottom of the eggs, then place on the 
shelf of very hot oven for just a minute. Salt and pepper to taste. Serve 
hot. Olla Davis. 

Poached Eggs. 

Separate white from yolk. Beat the white to a froth; add a pinch of 
salt and turn into a pan of salted boiling water. When thoroughly cooked, 
place on a slice of buttered toast Drop the yolk in the same water; cook 
three minutes and place it unbroken in the center of the white. Season 
with pepper and salt. Mrs. Helen Manlove. 

To Keep Eggs. 

One pint of slacked lime and one-half pint of salt to one gallon of 
water. Mrs May Cassada, 



62 



SCOTT & DYE, 

HATTERS AND MEN'S 
FURNISHERS. 

3 E. NINTH ST. ANDERSON, IND. 

FULL MEAL 20c. MERCHANTS LUNCH JOc. 

WITT'S RESTAURANT, 

South Side Square, 
Anderson, Indiana. 

Oyster Stew, New York Counts, \ 5c. 



Jlndmon transfer Co. 

Livery and Ttcd. 

Both Phones, Uo. 91. Undersoil, 7nd. 

Nos. 119-121-123-125 East Ninth Street. 

jfasbionable bailor... 

Gent's FvirnisHings, 
Hats and Caps. 

1009 Meridian St., ANDERSON, IND. 



63 



ICES. 




lo coldly sweet.'' 



Sherbet 

Four cups granulated sugar, two large tablespoonfuls of flour, mix to- 
gether and add to it two quarts boiling water and boil just a little, strain 
and cool. When cold add juice of four oranges and one lemon. The 
whites of two beaten eggs added just before freezing. One-half pint of 
whipped cream can be used instead of eggs. Color if desired. The juice 
of any fruit can be used if desired and less water, pineapple, apricot and 
cherry being very fine. This amount will serve fifteen to twenty people, 
according to amount served. Mrs. Milt Gray, Muncie. 

Mrs. W. L. McCampbell. 

Ice Cream, 

One and one-half pints of milk, one-half cup of flour, two eggs beaten 
light and sugar to taste. Cook. When cold, stir in three pints of cream 
and strain. Flavor and freeze. Mrs. H. C. Wise. 

Maple Ice Cream. 

Ono quart of cream, one pint of molasses, the yolks of three eggs. 
Let the molasses (maple) come to a boil and when cool stir in the eggs, 
then strain. Have the cream whipped and stir all together and freeze. 

Mrs. F. P. Miller. 

Pineapple Sherbet. 

One grated pineapple, three oranges, the peel of one grated, one and 
one-half quarts of water and one quart of sugar. Let come to a boil, then 
strain. Add one tablespoonful of gelatine dissolved in cold water, and juice 
of three lemons. Freeze until it begins to ice then add whites of three 
eggs, beaten stiff. Mrs. Henshaw, Alexandria, Ind. 



64 



We Have Prestage 



In the city and neighborhood of 
Anderson in the selling of Cloth- 
ing. Why! Because in our 22 
years of dealing with the public 
we have been honest and 
straightforward and this envia- 
ble reputation which we hold, 
we intend to keep for all time 
to come. 



Men's Suits - $8 to $20 
Men's Overcoats - $10 to $30 
Boys' Suits & Overcoats $2 to $6 



And a full line of Men's and Boys' Hats and Caps. 





Satisfaction 
Guaranteed or 
Money refunded. 



65 



Raspberry Ice. 

To one quart of water take one pint of sugar, juice of three lemons 
and one pint of raspberry juice. Boil* sugar and water then add other 
things and freeze. Mrs. A. S. Fisher. 

Apncot Sherbet. 

One quart apricots, one lemon, one-half pound sugar, one quart of 
water. Boil sugar and water five minutes. Press apricots through seive 
add to syrup, add lemon juice. When cold freeze same as ice cream; 
then add whites of two eggs beaten to froth. 

Mrs. Gertrude Sanders. 

Orange and Peach Mousse. 

Rub a quart of yellow canned peaches through a sieve. Add a cup of 
strained orange juice to two cups of sugar and boil until it makes a thick 
syrup; then add to the peach pulp and let it get cold. Whip a pint of 
rich cream very dry and drain on a sieve. Add a little sherry or vanilla 
to the cream before whipping to flavor delicately. S< ir the cream and fruit 
together, then pack it in ice and salt and set in a cold plaee for three or 
four hours. Very fine, try it. 

Mrs. Nettie Hollingsworth, Fairmount, Ind. 

Fruit Maseidona. 

One-half dozen oranges, one-half dozen lemons. Make as lemonade 
and strain and freeze. When frozen ready to serve add chopped pineapple, 
cherries, grapes or any fruit in season. 

Mrs. Hannah Moore, McKeesport, Pa. 

Lemon Sherbet. 

Four cups of granulated sugar, two tablespoonfuls of flour mixed with 
the sugar. Two quarts of boiling water; add to the sugar and boil just 
a little. Strain and let cool before freezing. Add juice of five lemons 
and the whites of four eggs, if desired. 

Mrs. J. H. Carpenter, Mrs. F. L. Thornburg. 



66 



Frozen Pudding. 

Three eggs — beat yolks and whites separately, one-half cup of granu- 
lated sugar, one teaspoonful flavoring, one pint cream whipped very stiff. 
Mix all together and beat, then put in quart tin cans and pack in ice. 
Soak one-half box Knox's gelatine in one pint warm water until dissolved ; 
then add one pint boiling water, two cups sugar, juice of two lemons, stir 
well over slow fire until it thickens, strain and pour into a dish. When it 
begins to jell put in a cup of any kind of nuts and one small can pineapple. 

Mrs. John Flanigan, Fairmount. 

Dairy Maid's Ice Cream. 

No. 1. Put in double boiler one quart of new milk and one large cup 
of pulverized sugar. Let heat to the boiling point, then cool. Whip one 
pint of heavy cream, add to milk ; flavor to taste and freeze. 

No. 2. To one quart of new milk heated to the boiling point, add the 
beaten yolks of four eggs and one cup of granulated sugar. Let cook two 
minutes, then beat smooth. When cold, add to the custard one pint of 
heavy whipped cream. Flavor to taste and freeze. Excellent. 

Mrs. Rose A. Pickering. 



HOTEL ANDERSON. 

FIRST-CLASS THROUGHOUT. 



JOE HENNJNGS. 

ANDERSON. PROPRIETOR. 

WATCHES, CLOCKS, SILVERWARE, CUT GLASS. 

DIAMONDS, JEWELRY. AND OPTICAL GOODS. 

Anderson's HigK Class 

Jewelers (St Opticians, 
D. & J. ROSENBAUM. 



905 Meridian St. 

J«te?ct f^oor to Anderson Banh. 



ANDERSON. 



(37 



MEATS. 



^^fiyith baked and boiled and stewed and toasted, 
ff And fried and broiled and smoked and roasted, 
We treat the town." 

— Salmagundi. 



Meats and Their Accompaniments, 

With roast beef — grated horseradish. 

Roast pork — apple sauce. 

Roast Teal — tomatoes and mushroom sauce. 

Roast mutton — currant jelly. 

Boiled mutton — caper sauce. 

Roast lamb — mint sauce. 

Roast turkey — cranberry sauce. 

Boiled turkey — oyster sauce. ■ 

Boiled fresh mackerel — gooseberry sauce. 

Boiled blue fish — white and cream sauce. 

Boiled shad — boiled rice or salad. 

Fresh salmon — green peas and cream sauce. 

Roast goose — apple sauce. 

For Roast Meats, 

Cover the bottom of the pan with water, but do not baste until the 
juices have cooked out into the water, or you will toughen it and make it 
less rich. Should the meat be cooked without a rack, see that it is very 
fat, then it can be placed in the pan and no water added until after it has 
commenced baking, but it requires watching to keep from burning. 

Otj.a Davis. 



68 



THE ELEVATOR, 

We Buy 

Wheat, Corn, Oats, Rye, Hay, Straw » 
Clover Seed, or anything you have to sell. 

We Sell 

Feed, Clover Seed, Timothy Seed, Blue 
Grass Seed, Orchard Grass Seed, Plows, 
Harrows, Cultivators, Weeders, Oilmeal, 
and Pure Buckwheat Flour. 

Our prices are always right. Call and see us and we will satisfy you, 

E. K. SOWASH, Mgr. J. P. SHOEMAKER. 



W. A. McNaughton Co., MUNCIE 

Eastern Indiana's best place to do your shopping. 
Stock larger and more varied. Just such styles as 
you want and when you want them. Prices lower 
than ordinary. Now in the Johnson block, but later 
will occupy THE McNAUGHTON, that great build- 
ing of five floors and basement, now in course of con- 
struction, corner of Charles and Walnut Sts., Muncie. 



Dry Goods, & Cloaks, Millinery, a? 
House Furnishings, Carpets, 



69 



Roast Turkey. 

Dress, wash, dry with a clean cloth, rub inside with salt and pepper - } 
stuff with dressing made of stale bread soaked in cold water and squeezed 
out, salt, pepper and sage with oysters and liquor, or chop heart, gizzard 
and liver and put in; or the giblets may be used for giblet soup or giblet 
gravy. Butter the turkey all over, put in bake pan with one quart of 
water; make a biscuit dough, roll out and spread over the turkey when it 
has baked two hours. 

Mrs. Rosetta Bates, Poneha Springs, Colorado. 

Chicken Chops. 

Boil one chicken until tender; remove from stock, take out bones and 
grind or chop the meat fine. Take one pint of stock, thickened very thick 
with flour, lump of butter, one-half cup of rice cooked until well done (in 
stock) and mix chopped meat, thickened stock and rice all together. 
Season to taste with salt and pepper. Shape chop around a stick of un- 
cooked macaroni, about four or five inches long, leaving half of the stick 
exposed. Dip in beaten egg, then in bread or cracker crumbs and fry in 
butter with very little lard added. This amount will make eighteen chops. 

Mrs. Charles A. Davis, Jamestown, Ohio. 

Veal Loaf* 

Two pounds of veal, one-half pound salt pork chopped fine, one-half 
dozen crackers rolled fine and moistened with one- half cup sweet milk, two 
eggs, mix all together and season with pepper, salt, allspice, grated lemon 
peel and nutmeg. Bake a little over an hour, basting occasionally with a 
little butter and water, until the last fifteen minutes. When done pour off 
fat and let cool. It is better to make the day before using. 

Flo Mowrey. 

» 

Pickled Pig's Feet. 

Clean, boil tender and when done, heat vinegar enough to cover. Then, 
with whole grains of pepper, cloves, spice, mace, mustard, capers and a 
little salt, pour this over the pig's feet and allow them to stand twenty- 
four hours when ready to use. 

Mrs. Allie Good, Sulphur Springs, Ind. 



70 



Hamburg Steak* 

One and one-half pounds steak, one pound pork, one onion, two eggs, 
one-half cup cracker crumbs. Chop meat and onion, add eggs, salt and 
pepper; mix well, form in cakes and fry till brown in hot lard. 

Mrs. W. (x. Pierce, Newcastle, Ind. 

Baked Chicken Pie. 

Line granite pan or crock with dough made with flour, lard, water and 
one teaspoouful of baking powder in flour. Put layer of dough then of 
young chicken until pan is nearly full. Season with butter, pepper and 
salt, put in pie a teaspoonfui of flour and a little water, cover the top with 
dough. Bake in a moderate oven until a nice brown. Serve hot. 

Mrs. Sarah Tarkleson. 

To Boil Ham. 

Wash well and if very salty soak over night. Cook fifteen minutes to 
every pound. Cover with cold water and when water boils, set kettle back 
and allow it to gently simmer for one hour. Then turn off water and add 
fresh boiling water. To every ten pounds of meat add one cup of sugar to 
the second water and let it boil the remainder of time. Do not skim until 
cold. In boiling half of a ham, keep cut side up. 

Mrs. Anna Conner. 

Breaded Chicken. 

Prepare 3 T oung chickens as for fricasee by cutting them into pieces. 
Dip each piece in beaten egg, then in grated bread crumbs or rolled 
crackers; season with pepper and salt and a little minced parsley. Place 
in baking pan, and put on the top of each piece a lump of butter, add one- 
half cup of hot water; bake slowly, basting often. Into the pan pour one 
cup of cream or rich milk, one cup of bread crumbs. Stir it well until 
cooked then pour it over the chicken. Serve hot. 

Mrs. F. E, Henshaw. 

Drop Dumpling. 

One egg, one cup of sweet milk and a little salt. Flour stiff enough 
to drop off of spoon. Baking powder to the amount of flour used. 

Miss Dipboye. 



I 



71 



Spiced Beef. 

Take four or five pounds of leau fresh beef, put into an iron or 
porcelain kettle and cover well with cold water. Set on the back of the 
range and when it is thoroughly boiling, season to taste with salt, pepper, 
a few blades of maee, two dozen cloves, and the same of allspice whole. 
Let it just simmer slowly until it is all in shreds, which will be about all 
day. If necessary add boiling water as the water boils away, so as to pre- 
vent burning. Watch closely. When done pick out any pieces of spice 
there may be left, and turn the whole into a plaiu tin mould and press 
hard. Turn out upon a platter when perfectly cold, which will be the 
following day. Garnish with slices of cold egg, lemon and parsley. 

Mrs. Emma F. Lambert. 

Chicken Pot-Pie. 

Make a good dough as short as pie crust and add one- half teaspoonful 
of baking powder. Boil chicken until very tender, then make a thickening 
same as for gravy. Roll crust tolerably thin, cut in squares and line dish 
or pan, put layer of chicken and small pieces of butter, then layer of crust 
until all is used. Pour gravy over all and bake for about foi^-five minutes 
in a moderately hot oven. This is excellent. 

Mrs. Will Elliott. 

Veal Loaf. 

Three and one-half pounds of steak, one cup of rolled crackers, two 
eggs, one cup of sweet milk, one teaspoonful of pepper, one tablespoonful 
of salt and a piece of butter the size of an egg. Mix all together and bake 
three hours. Set the pan which contains the loaf inside your roaster, 
cover tightly, and it. will bake much nicer. Mrs. J. T. Kelly. 

Hash. 

Remove all surplus fat and gristle from cold roast or boiled beef, and 
chop fine. The same quantity of cold boiled potatoes (chopped) as you have 
meat, and one onion minced very fine. Place in skillet and season with 
salt and pepper. Add sufficient water to cook, and pour over any gravy 
that may have been left from the roast, or, use instead a lump of butter. 
While the hash is cooking, toast three or four pieces of bread and place in 
the dish intended for the hash. Just before taking from the fire dredge in 
a little flour and pour in sufficient milk or creitn to make a thin gravy. Let 
boil up, pour over the toast and serve hot. Cold beef steak may be used 
instead of the roast or boiled beef. Cynthia Paullin. 



72 



Chip Beef in Cream- 
Take thin sliced dried beef, pull apart in small pieces and allow it to 
stand half an hour in warm water. Brown a tablespoonful of flour in a 
spider of hot drippings and stir in chip beef with a pint of sweet milk. 
Serve with toast. 

Ham Patties* 

One pint of ham, which has been previously cooked, mix with two 
parts of bread crumbs, wet with milk. Put in gem pans; break an egg over 
each; sprinkle the top thickly with cracker crumbs and bake until browned 
over. A nice breakfast dish. Olla Davis. 

The Cosmos Pie. 

Line a pie pan with rich pastry. Chop fine bits of left-over meat; put 
in a layer of meat, then a layer of sliced Irish potatoes; another layer of 
meat and another layer of potatoes. Boil two eggs hard and slice over the 
top of this. Season with salt, pepper and a little butter. Pour in a little 
hot water, and then put top pastry on and bake. 

Mrs. Samuel Guype, Alexandria, Ind. 

Fried Chicken. 

Take a large spring chicken and cut into pieces. Put in a granite pan 
with plenty of butter, salt and pepper. When half done, dust two table- 
spoonfuls of flour over it and add one cup of good cream and cook until 
very tender. Mrs. E. C. P. 

Meat Cakes, 

Two cups of finely chopped cooked meat or chicken, three tablespoon- 
fuls of cracker crumbs, two eggs, two tablespoonfuls of butter, one small 
onion, pepper and salt to taste. Chop the onion very fine, beat the eggs 
lightly without separating, melt the butter, add the cracker crumbs, mix 
with the eggs, meat and seasoning. Make into flat cakes and fry in butter 
or drippings. Mrs. L. 0. Miller. 

Calf's Liver with Bacon. 

Slice the liver thin, scald, drain, salt and pepper. Dip in flour and 
fry in hot drippings. When done, pour in a cup of water and let it come 
to a boil. Serve with fried bacon on each slice. 



To 



Beef Heart Stuffed. 

Wash the heart carefuilly and open it enough to remove ventricles. 
Then boil it three hours, leaving only enough at the last for gravy. When 
the heart is tender, cut out a portion of the middle and fill with the follow- 
ing dressing: — Bread crumbs moistened, melted butter, pepper and salt; 
season with sage or minced onion. If it is moistened with a beaten egg, it 
will stay in shape better when slicing. Put the heart in a pan in the oven 
with the liquor it was boiled in. Season with salt and pepper and bake 
twenty minutes. Chop the piece of heart fine, stir into the liquor in the 
pan, and thicken slightly with browned flour. Serve the gravy separately. 
This dish is also very nice served cold without gravy. Slice thin and 
garnish with sliced lemon or parsley. Any kind of turkey dressing will 
answer for the heart. Miss Rose Ringo, Eaton, Ohio. 

Pressed Chicken. 

Cut up, boil very tender, chop the meat, freed from skin, bone and 
gristle; season with salt, pepper, sage, onions and lemon juice. Mix all 
well, strain some of the chicken broth in, press in a mould or sew up in a 
clean cloth. Slice when cold. Very nice for picMic or luncheon. Any 
"left-over'' meats can be used m this way. 

Mrs. Cyrena Middleton. 
Hot Veal Loaf. 

One pound beef and one-third pound pork chopped fine; add one chop- 
ped onion, one-half dozen rolled crackers, salt, pepper and two eggs. 
Mould and bake and serve with a hot gravy or dressing. 

Mrs. D. J. Miller, Eaton, Ohio. 

Meat Pudding. 

Cook hogs' heads until tender enough for the meat to leave the bones. 
Pick the meat from the bones, chop fine and season well with pepper and 
salt; then skim the grease from the liquor in which the meat was boiled, 
and thicken with corn meal until the consistency of mush, season well with 
salt and pepper and stir in the chopped meat, then pack in jars and when 
wanted for use slice and roll in flour and fry a nice brown. 

Mrs. Thomas Windsor. 



74 



Edmund Johns©!?, 



— Dealer In 

Furniture, 
Stoves* 
Garpets, 
And 



Sewing 



iH. S. Fisher 
j & Son. 

General Blacksenithing, 

I And dealers in Agricultural 




Machines. 



Implements, 



ANDERSON, 



INDIANA.: Practical Horse-shoeing 



1002 and 1004 Meridian St. 



A Specialty. 



MDSSER, The MILLINER. 






When You 
Are In Town 
Come To See 

CASSELL BROS., 

DRUGGISTS. 
E. Side Square. ANDERSON. 



Up-to-Date. Low Prices. ^/j^V 

ANDERSON, INDIANA. ] 




75 



Chicken Croquettes. 

Take equal parts of chicken and beef chopped very fine; add a little 
quantity of mashed potatoes, mix and season with salt, pepper and 
mustard. Put a cup of milk in a pan and when it boils, add a lump of 
butter as large as an egg. Let it boil up thick and pour over the meat. 
Put a bit of minced onion and a little cracker dust or bread crumbs in it. 
Lastly, beat two eggs and work in with all. Make in flat balls and dip in 
cracker dust then in beaten egg, then again in crackers. Fry a light brown 
in butter and lard mixed. Take them up with a skimmer and lay on 
blotting paper to free from grease. 

Margaret Dillon, Kansas City, Mo. 

Pot Roast. 

Take a nice piece of rump of beef and put in a kettle containing a 
small quantity of hot suet and brown quickly. Add a quart of water and 
one quart of juice from canned tomatoes. Dice three red carrotts and one 
onion; when meat is halfed cooked add these with a* spray of parsley. 
When done take meat out and lay on a platter, then strain out the diced 
carrots and onion and place on top of meat. Thicken the gravy left and 
fill in around meat on platter. Mrs. Maer, Chicago t 111. 

Chicken Pie. 

Cook a nice fat chicken tender and remove bones if you like. Make 
pastry with one cup of sweet milk, two tablespoonfuls of butter and one 
teaspoonful of baking powder. Line a deep bake pan with dough. Put in 
a layer of chicken, sprinkle of flour, salt, bits of butter, pepper and strips 
of dough. Proceed until all the chicken is used. Moisten with chicken 
broth, cover with crust and bake in oven until done. Serve with gravy 
made from broth and you will find it delicious. 

Mrs. Josiah Cromer. 

Sweet Breads. 

Soak one hour in salt and water, boil in the same until cooked. Re- 
move skins and cut in slices one-half inch thick when cool, and season each 
with pepper, salt, nutmeg, dip in egg and flour, and fry in very hot butter; 
take up and keep hot. Add a little flour to the pan and when brown, add 
nutmeg and one tablespoonful each of vinegar and catsup. Let this boil 
up and pour over the sweet breads. Olla Davis. 



76 



Beef Steak Stuffed. 

Take a tender slice of round steak an inch thick, remove the bone, 
trim and spread with stuffing, made of one half pint of bread crumbs, one 
teaspoonful of summer savory, one quarter teaspoonful of salt, one salt 
spoonful of pepper, a tablespoon ful of butter and one teacup of boiling 
water. Spread on steak then roll up and tie with a string. Have ready a 
dripping pan in which you have fried two slices of salted pork. Put in a 
cup of boiling water, a salt spoonful of salt and half a salt spoonful of 
pepper. Cover closely and cook one-half hour. Serve with a gravy made 
from the liquor in pan, a lump of butter, a teaspoonful of flour and enough 
milk to thicken. Mrs. G. L. Swain. 

Veal Loaf. 

Two pounds veal, one-half pound pork ground fine, three eggs, one 
cup cracker meal, three tablespoonfuls sweet milk, three tablespoonfuls 
melted butter, one tablespoonful pulverized sage, one teaspoonful each of 
salt, pepper and allspice. Make into a loaf. Bake two hours, baste every 
ten minutes. Mrs. Elmer LaBoyteaux. 

Mrs. Ella Wisehart. 

Hamburg Bake, 

Two pounds beef and one-half pound pork chopped, eight crackers 
crumbed, one egg beaten well, one-half pint milk. Cover with water and 
bake. Mrs. McCarty. 

Chicken Pie* 

Two chickens jointed small, cook tender, season with salt, pepper and 
butter; thicken gravy with flour. Make crust as for soda biscuits, line sides 
of pie-dish with crust one inch thick, then fill in with chicken and gravy, 
cover with crust and bake half hour. Mrs. C. A. Brock. 

Ham Mousse. 

Soak a level teaspoonful of granulated gelatine in a fourth of a cup of 
cold water and dissolve in three-fourths of a cup of hot chicken broth. 
Strain this into one cupful of finely chopped ham, boiled and seasoned with 
salt and cayenne pepper. Stand in a pan of cold water and stir until the 
mixture begins to set, then fold into it one cup of whipped cream, turn into 
chilled baking powder cans and stand in a cool place to harden. Serve on 
lettuce leaves with mayonnaise and garnish with olives or sliced pickles. 
Serve with wafers or sandwiches. 

Mrs. Altha VanZant, Newcastle, Ind. 



77 



Beef Loaf with Tomato Sauce ♦ 

One pound rare beef chopped fine, three or four crackers rolled; add 
salt and pepper and one egg well beaten. Mix thoroughly, form in a loaf 
and turn into a buttered tin. Rub butter over it and pour on a large cup 
of tomato juice. Bake three-quarters of an hour, basting frequently with 
the tomato juice. Mrs. W. G. Pierce, Newcastle, Ind. 

Beef Dumplings* 

Pinch of salt, one egg, one-half teacup of sweet milk and two small 
teaspoonfuls of baking powder. Make a stiff batter and drop from spoon 
into a kettle of boiling beef. Boil from ten to fifteen minutes without re- 
moving the cover. Miss Alice Pickering. 

To Cure Meat. 

Three ounces of pulverized saltpeter, two quarts of salt, one pound of 
brown sugar. Rub the meat with the mixture and let it lay nine days, then 
repeat the process. Wash and dry the meat, pepper, hang up and smoke. 
For one hundred pounds. Cynthia Paullin. 

Garnish for Meat. 

A nice way to serve onions with pork roast : Take nice large onions, 
peal and slice in slices about quarter of an inch thick, roll in flour and 
place in a hot frying pan in which there is a generous quantity of butter, 
lard, pepper and salt, and let it fry brown on both sides. Then place it in 
the oven until steamed done, and just before time to serve, take out and 
place a thin slice of good cheese on each slice of the onion and replace in 
oven until cheese is melted, and then place around roast on platter. 

Mrs. J. H. Painter. 



78 

MEMORANDA. 



v 



79 



OYSTERS AND FISH. 



44-mjpster, I marvel how the fishes live in the sea;" 

J9(JL "Why, as men do o' land; the great ones eat up the little 
ones." — Shakespeare. 



Steamed Oysters. 

Select large oysters, place on a plate in a steamer over boiling water; 
steam about twenty minutes, season with butter, pepper and salt. Serve 
on hot buttered toast. Mrs. Anna D. Welsh. 

Salmon in Shells* 

Pour oil off and remove from can. Pour over the salmon boiling water 
enough to cover, pour off, let cool and pick into pieces. Heat one pint of 
milk to boiling, thicken very thick with flour and season with salt, pepper 
and butter. Butter little pudding cups or a pan and put a layer of thick- 
ened milk in bottom of pan, then a layer of salmon, until all the salmon is 
used; putting thickening on top. Sprinkle a few fine bread crumbs on top 
and brown and bake fifteen minutes. Selected. 

Minced Oysters* 

Chop twelve oysters very fine, add two beaten yolks of eggs, a cup of 
bread or cracker crumbs, salt and pepper. Drop this batter in hot fat by 
the tablespoonful, and fry a delicate brown. Remove to a piece of brown 
paper to drain off the grease. Serve hot. Garnish with potato chips. 
Excellent. Mrs. Lizzie Parker, Fairmount, Ind. 

Escalloped Salmon. 

Flake salmon, put in a buttered bake pan, first bread crumbs or 
cracker dust, then salmon, then a layer of hard boiled eggs and mashed 
potatoes if you have them, some lemon cut in very thin slices, salt and 
pepper; repeat the layers, crumbs on top, with enough gravy or broth to 
raoisteq, Bake fifteen minutes, Mrs, 0, I), Sanders, 



80 



B. E. Qoff & rui 

Dealers In 

Fresh and Salt Meats, Poultry, 

AND ALL MEAT NOVELTIES. 



Our lard and suet are especially desirable for baking 
and other domestic purposes. 
Orders carefully filled,, 

West Locust St. MIPDLETOWN, IND. 



GEORGE L. SWAIN, 

ATTORNEY AT LAW. 

Prompt attention to 
Collections and Gen- 
eral Legal Business. 

MIDDLETOWN, IND. 



Hello! 
Hello! 

The Middletown Telephone Co., 

For Local and Long Distance 
Service. Reaches all near by 
and many far away towns. 
Quick Connections. 



81 



Salmon Croquettes* 

Remove bones from one can of salmon and pick it into little bits with 
a fork. Take one-half cup of cream, tablespoonful of butter, one egg, one 
pint of bread crumbs, salt and pepper to taste. Let the cream come to a 
boil, add the beaten egg, butter, seasoning, salmon and bread crumbs. Let 
it boii one minute and remove from fire. When cold make into croquettes, 
dip in beaten egg, roll in cracker crumbs and fry in smoking lard. 

Mrs. R. H. Tomkins. 

Little Pigs in Blankets* 

Season oysters with salt and pepper, wrap each in a very thin slice of 
bacon, fasten with toothpick. Drop into a very hot pan and cook just long 
enough to crisp the bacon taking care not to burn it. Serve hot on small 
pieces of toast. Mrs. A. S. Fisher. 

Fish to be Served Cold* 

Take a nice pickerel, ^nd cut in slices about one inch thick. Whe^ 
the following boils a few minutes, put the fish in it: Put water in a stew 
pan with lemon, parsley, a little garlic, small onion, salt, pepper and about 
a teaspoonful of butter. When nearly cool, take one egg well beaten and 
stir in. Let stand about five hours before using and the gravy will look 
like jelly. Mrs. Adolph Levy. 

Salmon Croquettes. 0 

Ten cents worth of salmon, six medium sized crackers rolled fine, one 
egg well beaten, one teaspoonful of butter, one-half teaspoonful of baking 
powder, pepper and salt to taste. Flavor slightly with garlic. Mould in- 
to croquettes and fry in equal parts of lard and butter until brown. Serve 
hot. Mrs. Lin Wilson, Jonesboro, Ind. 

Baked White Fish. 

Salt and pepper, stuff with bread crumbs, a little butter and onion. 
Dredge with flour, pour in a little water and bake one hour. Serve with 
egg or tomato sauce. Saratoga chips, shoe-string and Pariseene potatoes 
are often served on same plate with fish. Mrs. Rosetta BaTES. 

Baked Salmon. 

One can of salmon, one pint of sweet milk, one scant tablespoonful of 
flour, butter size of an egg, little salt and pepper and one egg beaten light. 
Cover with bread crumbs and bake thirty minutes. 

Mavne ^harjkey, Eaton, Ohio. 



82 



Oysters Fried in Batter* 

Oysters. Three eggs well beaten, three tablespoonfuls milk, one 
tablespoonful flour, liquor of oysters, salt, one tablespoonful butter. Make 
a batter of the beaten eggs, milk and flour, seasoned with salt and liquor 
of oysters. Put the butter into the frying pan and when hot drop the 
oysters one at a time into the batter filling the spoon with batter. Drop 
them into the hot butter and fry. Sallie Fisher. 

Oyster Stuffing. 

Two cups of bread crumbs, one tablespoonful of b utter, one table- 
spoonful of chopped parsley, two teaspoonfuls of salt, one -half teaspoonful 
of pepper and twenty-five oysters. Mrs. Anna Conner. 

Oyster Fritters. 

Chop one pint of oysters, take one pint of milk, a little pepper and 
salt, one small teaspoonful baking powder and flour enough to make a thin 
batter. Stir in the oysters, drop from the spoon into hot lard and fry a 
delicate brown. 



83 



PASTRY. 



©h! The pies, the pies, the piping hot pies." 



Pie Crust. 

To three cups of flour take one cup of lard, cold, a pinch of salt. Rub 
thoroughly the shortening into the flour. Mix together with one-half tea 
cup of cold water or enough to form a rather stiff dough. Mix as little as 
possible after the water is added. This rule is for two pies. 

Good Pie Crust. 

Mix thoroughly together one quart of flour and one teacupful of lard. 
Add one teaspoonful of salt and one teacupful of cold water. Little knead- 
ing is necessary. Mrs. Geo. W. Sanders, Sr. 

Butter-Scotch Pie. 

One and one-half pounds of dark brown sugar, one-half pound of 
butter, three cups of milk, six eggs, five tablespoonfuls of flour, one table- 
spoonful of corn starch and one tablespoonful of vanilla. Put milk, sugar 
and butter on the stove and let them boil until like molasses, then remove. 
Have ready the yolks beaten light with flour and cornstarch. Stir in with 
the milk, and return to the stove. Cook until thick, watching closely so it 
does not burn. When partially cooked, add vanilla. Fill a baked crust 
with the above, and put on top the whites of eggs beaten stiff with one cup 
of powdered sugar. Brown in oven. This makes three pies. Eat cold. 

Mrs Stevens, Rushville, Ind. 

Mock Mince Meat. 

Three pints water, two pints sugar, one-half pint vinegar, 
seventeen rolled crackers, one pound raisins, one teaspoonful cinnamon) 
one teaspoonful cloves, one teaspoonful allspice, one-half nutmeg, six ap- 
ples chopped fine, butter size of an egg. Boil fifteen minutes. 

Mrs. H. E. Steele. 



84 



Familiar to All Up-to-Date Housekeepers. 

RUNKEL BROTHERS' 
CHOCOLATES & COCOAS. 

Try these receipts as well as others contained in our Package Chocolate. 



TRY THIS RECIPE No. 4, AS WELL AS THE OTHERS 
CONTAINED IN OUR PACKAGE CHOCOLATE. 




The Cake of Cakes 

is the chocolate cake if properly made. It' 
no cake at all without proper chocolate- 
be sure you use Runkel Brothers' 



Here is a highly recommended recipe: 

Three fourths of a cupful ot brown sugar, one tablespoon- 
ful of butter four eggs (the whites of two are kept for the 
chocolate filling), two tablespoonfulsof water, one coffeecup- 
ful of flour, and two teaspoonfuls of baking powder, which 
sift well into the flour. Mix the butter and sugarj add the 
beaten yolks, then the flour and water, and lastly the beaten 
whites of two eggs. The following is for the filling Boil 
one and a half cupfuls of sugar and three tablespoonfuls 
of cream and half a cake of Runkel Brother's Blue 
Wrapper Chocolate, grated until it will stand when 
poured from a spoon ; then pour this over the beaten whites 
of two eggs ; add a teaspoonful of vanilla ; beat until it thick- 
ens ; put between the layers, over the top and over the sides. 



There is such a thing as wholesome pas- 
try-use pure materials in cooking. Runkel 
Brothers' Chocolate and Cocoa is pure. 



The Nutritive Value Of 



Runkel Brothers' 



Breakfast 



Cocoa:-: 



As a beverage has been 
proved by scientists and is 
everywhere recognized. 

This receipt permits of its quick 
preparation: 

Into a tablespoonful of boiling hot 
water dissolve a small teaspoonful 
of Runkel Krothers' Cocoa Pow- 
der, then add a cup of boiling hot 
milk, and boil all together for about 
five minntes, stirring continually. 
When served, sugar to taste. This 
is for one cup. for larger quantities 
follow the same proportions. Use 
only earthen or porcelain vessels, 
as tin spoils the flavor of cocoa. 

Enough cocoa for two cups will 
be sent FREE to anyone writing us. 



RUNKEL BROS., Sole nigs. 



Novw York, 



85 



Orange Cream Pie. 

Yolks of two eggs with one-half cup sugar, one heaping tablespoonful 
of flour, one even tablespoonful of corn starch dissolved in milk. Pour in- 
to one pint of boiling milk and let cool ; flavor with extract of orange and 
pour into a baked crust; beat whites of eggs to a stiff froth, add one-half 
cup sugar, spread on top and slightly brown. 

Mrs. Maynie Sharkey, Eaton, Ohio. 

Cream Pie. 

Mix together one-third cup of flour with three-fourths cup of sugar 
and pinch of salt. Add two cups of hot milk slowly; cook all together 
several minutes. After it has cooled add flavoring to taste. Beat the 
whites of two eggs to a dry froth, add four tablespoonfuls of pink sugar 
and spread on top of pie. Julia Sharp. 

Vinegar Pie. 

For two pies: One and one-half cups of water, one cup of sugar, three 
eggs, three tablespoonfuls of flour, one teaspoonf ul of butter, five teaspoon- 
fuls of vinegar and three teaspoonfuls of lemon. Stir all together and 
cook until thick. Have your crust baked and fill this in, using the whites 
of two eggs for the top. Set in oven and let them brown slightly. 

Ella Shaffer. 

Sweet Potato Pie. 

Take cold boiled sweet potatoes and slice length-wise into pie dish. 
Add two-thirds of a cupful of sugar, one dessert spoonful of butter and a 
generous allowance of cinnamon. Pour over enough water to fill the pan. 
Bake with two crusts and eat while warm. Mrs. Laura Koontz. 

Mock Mince Meat. 

Three pints of water, two pints of sugar, one- half pint of vinegar, 
one pound raisins, butter the size of an egg, one tablespoonful each of cin- 
namon, cloves, spice, nutmeg, twenty rolled crackers. Mix and boil. 

Mrs. Sopha Keesling. 

■ "\ ' # 

Pumpkin Pie. 

Three cups of pumpkin, two cups of sugar, two tablespoonfuls of 
flour, two eggs, four cups of milk and one cup of cream. Sprinkle cinna- 
mon on top. This makes four pies. Mrs. W. L. Cummins. 



SO 



Pumpkin Pie. 

Cook pumpkin dry, add one tablespoonful of flour and press through a 
sieve. Then add three cups of sugar, three eggs, one teaspoonful allspice^ 
one teaspoonful cinnamon, the half of a nutmeg and a small amount of 
ginger and salt; then stir until light before adding the milk. Make very 
thin. This will make four pies, and is very good. 

Mrs. I. N. Marshall. 

Cream Pie* 

Put one pint sweet milk and one cup of sugar in frying pan and let, 
come to a boil. Then dissolve one tablespoonful corn starch (or two of 
flour) in a little milk reserved from the pint; add to it the beaten yolk of 
one egg. Stir into the boiling milk, and when thickened and smooth re- 
move and add a little salt and lemon flavoring. Pour into the crust that 
has just been baked, and frost with the white of one egg and one table- 
spoonful sugar. Plaee in hot oven till a delicate brown. 

Lelia Sw anger. 

Chocolate Pie with Whipped Cream, 

Two eggs well beaten, one heaping tablespoonful flour, three table- 
spoonfuls of sugar, one teaspoonful of butter, one pint sweet milk, two 
tablespoonfuls Baker's chocolate dissolved in a small quantity of boiling 
water. Stir all together and cook until thick. Pour into baked crust, 
when cool pour over top one-half pint whipped cream sweetened to taste. 
This makes one large pie. Mrs. C. C. Druley. 0 

Strawberry Short Cake. 

Make two under crusts as you would for pies, very short or rich. Put 
them away to get cold. About two hours before tea, take two boxes of 
strawberries and sugar well. Let them stand one and one- half hours. In 
the meantime take one pint sweet cream, put it on to boil. Take a tea- 
spoonful and a half of corn starch, mix it with a little of the cold cream ; 
stir it into the boiling cream; sweeten to taste and flavor with teaspoonful 
of vanilla. Stand away to get cold. One-half hour before tea put a layer 
of berries on one of the crusts, then spread it thickly with the .cream, put 
the other crust on top, then put remaining berries on and the rest of the 
cream. Let stand the half hour for the cream to soak through the 
crust, it is then ready for the table. Mrs. F. G. Kragle. 



ST 



Rhubarb Pie. 

One cup of chopped rhubarb, one cup of sugar, one cup of chopped 
raisins, juice of one lemon, butter size of an egg and one egg. Mix all to- 
gether and bake between crusts. This will make two pies. 

Mrs. Andy Hupp. 

Strawberry Shortcake, 

Take one teacupful of sour cream, one egg, butter size of a walnut, 
two tablespoonfuls of sugar, a scant half teaspoonful of soda; make into a 
soft sponge. Boll out, spread with butter and make into three or four 
layers. Then fold together, roll and spread with butter, and then fold to- 
gether again. Roll the size of pie tins, bake and put the fruit in between 
layers. Sprinkle with sugar and set in the stove to keep warm for ten or 
fifteen minutes. This will do for cherries or any nice fruit. 

Fannie Shaffer, Cross Roads, Ind, 

Mince Meat. 

One peck pared apples, two pounds currants, one and one-half pounds 
of raisins, one-half ounce of cloves, one ounce cinnamon, one-half ounce of 
ginger, one-half ounce of allspice, one nutmeg, five pounds of meat. 

Mrs. Sarah E. Barrett. 

Cream Pie. 

Two-thirds cupfnl of sugar, one heaping tablespoonful of flour, lump 
of butter and one pint of cream. Bake slow. Lou Burner. 

Lemon Pie. 

The juice and grated rind of two lemons, two cups of sugar, three 
tablespoonfuls of flour and yolks of three eggs. Stir well together and add 
three cups of boiling water and cook until thick. Pour in crusts previously 
baked. Whip the whites of the eggs with a little pulverized sugar and 
spread on top. Set in the oven to brown. Enough for three pies. 

Crystal Kelly. 

Corn Starch Pie. 

One pint milk, yolk of one egg, one tablespoonful corn starch, one cup 
of sugar, one teaspoonful butter. Mix starch with the milk, then mix all 
together. Cook in a pan set in a vessel of water. Flavor with vanilla. 
Beat the white of one egg and one tablespoonful of sugar; spread on when 
done. Mrs. Lulu Brattain. 



ss 



Lemon Pie, 

Take the grated rind and juice of one lemon, one and one-fourth cups 
of A sugar, three teaspoonfuls of corn starch dissolved in cold water, yolks 
of two eggs, one and one-fourth cups of boiling water, cook these together, 
stirring carefully till thick. This will fill two crusts, previously prepared. 
Then beat the whites of the two eggs, add two tablespoonfuls of sugar, 
flavor to taste; spread evenly on the pies, and return to the oven to brown 
lightly. Mrs. E. M. Hanby. 

Mrs. J. H. Carpenter. 

Chocolate Pie. 

One cup of sugar, two eggs (whites for top), one heaping tablespoon- 
ful of corn starch, one teacupful of milk and two tablespoonfuls of choco- 
late. Mrs. F. P. Miller. 

Pumpkin Pie. 

Two eggs, two tablespoonfuls pumpkin, two-thirds cup of sugar, 
one pint good rich milk, one-half teaspoonful ginger, pinch of salt; other 
spices to suit the taste. Elvira McAlister. 

Lemon Pie. 

The juice and grated rind of one lemon, one tablespoonful of corn- 
starch or flour, stired smooth in a little cold water. Then add a cupful of 
boiling water, one whole egg and the yolk of another, a small piece of 
butter and one cup of sugar. Boil all together until thick and then place 
in an under crust, previously baked. Cover with the beaten white of an 
egg to which add one tablespoonful of sugar. Place in oven to slightly 
brown. Flo Mowrey, Mrs. Lydia Mitchell. 

Mince Meat. 

Two cups chopped apples to one cup of chopped meat, one-half cup of 
chopped suet, one cup of seeded raisins. Add boiled cider or vinegar suf- 
ficient to moisten. Boil the cider with brown sugar enough to sweeten, 
and spices to taste. I use allspice, cinnamon and cloves. 

Angeline Baker. 

Green Tomato Pie. 

Slice tomatoes %h\n and boil in vinegar until tender; line pie plate. 
Sugar, three tablespoonfuls flour, one tablespoonful butter, one teaspoonful 
nutmeg; fill up with water. 4 Mrs. Milt Cook. 



80 



Cream Pie, 

One egg, one and one-half tables poonfuls of corn starch, two table- 
spoonfuls of sugar, one pint of milk and flavor to taste with vanilla. Bake 
the crust and cook the filling on the stove. Then beat the white of an egg 
with sugar and put on top. Bananas sliced and laid on the top of the 
pie before the white is added, makes it very nice. 

Mock Mince. 

Three pints of water, two pints of sugar, one-half pint of vinegar, ten 
cents worth of. risins, butter size of an egg, one tablespoonful cinnamon, 
one tablespoonful of spice, one-half tablespoonful of cloves, one-half 
tablespoonful' nutmeg, eighteen crackers rolled fine. Mix all together and 
boil a few minutes. Mrs. H. C. Brown. 

■ • -• • . Mrs. Annie Wood. 

Chocolate Pie. 

One-half cup of sugor, one cup of milk, piece of butter size of a 
hickorynut, one and one-half tablespoonfuls of grated chocolate, yolks of 
two eggs. Stir together and boil. Add one and one-half tablespoonfuls of 
corn starch, dissolved in milk and one-haif teaspoonf ul of vanilla. Pour in- 
to a baked crust and spread with frosting made of whites of eggs. 

Mrs. William Day, Cross Roads. 

Mince Meat. 

Four pounds meat, three pounds suet, three pounds raisins, three 
pounds currants, three pounds brown sugar, one pint of syrup, the grated 
rind and juice of eight lemons, two ounces of ground cinnamon, one ounce 
of cloves and one nutmeg. Chop meat, suet and apples fine, add salt and 
pepper, fruits, spices and syrup; ^lt with sweet cider until juicy. Heat 
all together. Can add jelly, preserves, oranges or figs, if desired. 

Mrs. Sarah Tarkleson. 

Green tomato Pie. 

Take three pounds of green sliced tomatoes, two cupfuls of sugar, one 
lemon and cook all together. When done, pick out pieces of lemon and 
fill -crust, i This will make four pies. * This is nice canned for winter use. 

Sallie Crou tj£j Hagerstown, Md. 



90 



Chocolate Pie. 

Three cups of sweet milk, two cups of sugar, two tablespoonfuls of 
flour, yolks of three eggs and two tablespoonfuls of grated chocolate. Cook 
until thick. Flavor with vanilla. Pour in crust and put the beated whites 
on top and brown, Lou Burner, Avis Kelly. 

Fcr Two Ptmpkin Pies. 

Three eggs well beaten, one teacupful of granulated sugar, one-fourth 
teaspoonful of soda, small pinch of ginger, one-fourth teaspoonful of spice 
and one and one-half tablespoonful of well stewed pumpkin. Mix all to- 
gether and beat for fi\ r e minutes. Then acLl one and one-half piats of 
sweet milk and mix thoroughly. Fill crust and bake in a moderately hot 
oven. After pies get cold, cover with sweetened whipped cream. 

Margaret E. Raper. 

Lemon Custard for Two Pies and Pie Crust. 

Pie crust. — Take two tablespoonfuls of lard, two big cups of flour, a 
little pinch of salt and mix with water and bake. 

For the custard. — One large lemon, grate the yellow part but not the 
white, then use the juice and yellow part. Then take two tablespoonfuls of 
flour, two tablespoonfuls of corn starch, six tablespoonfuls of sugar, the 
yolks of three well beaten eggs; mix all together with one-half pint of cold 
water and then stir into one and one-half pints of hot water. Let boil until 
it thickens, then add two teaspoonf uls butter. When cold fill crusts. 
Whites ot three eggs beaten stiff, mix with four tablespoonfuls of granu- 
lated sugar, spread on top of pie and brown in oven. 

Helen R. Cassell. 

Mince Meat. 

Five pounds of meat, two pounds of raisins, two pounds of currants, 
one pound of citron, one pound of suet, one peck of apples chopped fine, 
allspice, cloves, nutmeg, cinnamon, brandy or boiled cider as much as -you 
like. Boil one-half hour. Add enough water to cook. 

Mrs. Hannah Moore, 



01 



Southern Peach Pie* 

Quarter and peal ripe peaches. Add one cup of sugar to a quart of 
fruit and cook until tender, having syrup quite thick. Roll biscuit dough 
to tha size of a saucer; cover one half with peaches, fold oyer, press to- 
gether lightly and fry in hot lard. , Selected. 

Orange Cream Pie. 

Put on a quart of milk to boil (in a double boiler.) Take the yolks 
of two eggs, one-half tea cup granulated sugar, one tablespoonful of corn 
starch and a piece of butter the size of a walnut. Mix and beat well. Add 
to milk and let thicken; then remove from stove and flavor with one-half 
teaspoonful of Elsinore's extract of orange. Fill in the crust; when baked 
spread over the top the whites of two eggs beaten and sweetened with two 
tablespoonfuls powdered sugar. Mrs. Cora Goddard. 

Tarts* 

Make a rich crust as for pies. Roll very thin and cut with a biscuit 
cutter, pricking half of the number with a fork to keep them from blister- 
ing. In the remaining half, cut hole in center with your thimble. Bake 
in a quick oven. Watch closely, as 1 hey scorch easily. Prepare for table 
by placing jelly on pricked crust, and placing the one with hole, over it. 

Hartford City Cook Book. 



92 



THE LEADER STORE 



Grimes' Old Stand... 

Is offering this season the best values in Dry 
Goods, Notions, Cloaks and Suits, Carpets and 
* Rugs, Call and see bow far your dollars go at 
this store. 

Anderson, A. Strauss, Prop. 



Everett Denany, 



Old Umbrellas repaired, 
recovered and made 
good as new. We make 
the best umbrella on 
earth. Price $1.£5. 
Try our Special School 
Umbrellas, made to or- 
der, only 50 cents. 



710 Meridian St. 



Anderson, 



EAST SIDE 
RESTAURANT, 

MEALS, 
LUNCHES, 
SHORT ORDERS, 
CIGARS, And 
TOBACCOS. 

IRELAND & IRELAND, 

Anderson. Proprietors. 



W. D. DIETZEN, j& 

Wholesale CgL Retail BaKer and Confectioner. 

i 

19 East 9tK St., 2323 Meridian St. Telephone: Main 54-2. 

ANDERSON, ^ INDIANA. 



03 



PUDDING. 




he proof of the pudding is in the eating." 



Cherry Pudding* 

lied part — One and one-half cups of cherry juice strained, one cup of 
sugar, two tablespoonfuls corn starch. Boil the juice and sugar about ten 
minutes, add corn starch and let boil until thick. 

Yellow part' — One and one- half cups milk, one cup sugar, yolks of 
three eggs, two tablespoonfuls corn starch. Let milk come to a boil; beat 
eggs, sugar and corn starch together with little milk and add. Let boil un- 
til thick. When done spread a layer of red part on meat platter then a 
layer of yellow and so on until you have two layers of each. Beat whites 
of eggs and add two tablespoonfuls powdered sugar; spread on top, place 
in oven and brown. Let stand over night, cut in squares and serve with 
cream. Mrs. Charles Siiedron, Jr. Mrs. Trotter. 

Plum Pudding. 

One breakfast cup each of flour, grated bread crumbs, suet chopped 
finely, brown sugar, stoned raisins and currants, two ounces of candied peel 
cut small, one teaspoonful of mixed spice, a little grated nutmeg and a 
little salt. Mix all dry ingredients together and wet with one egg or a cup 
of milk. Place in a buttered basin or mould, tie down carefully and put 
in boiling water. Boil for five or six hours. Serve with sweet sauce. 

Mrs. Griff Morgan. 

Cottage Pudding. 

One cup of sugar, one egg, butter the size of an egg; beat sugar and 
butter together, one cup sour milk with one teaspoonful of soda in it, add 
one pint of flour; flavor with nutmeg, add a pinch of salt. Bake. 1 use 
the same sauce as for suet pudding. Cornelia Cummins. 



94 



Shredded Wheat Biscuit [pudding* 

Three cups of Shredded Wheat Biscuit rolled fine, one cup of entire 
wheat flour, one-half cup of butter, one cup of chopped raisins, two apples 
chopped fine, one teaspoonful of baking powder, one-fourth teaspoonful of 
salt, cinnamon and nutmeg, three-fourth cup of molasses, one scant tea- 
spoonful of soda and two cups of sweet milk. Mix the butter and Shredded 
Wheat together; add flour. Put soda in molasses and mix thoroughly. 
Then put in the milk. Steam three hours. Use any sauce prefered. 

Mrs. Luther Young. 

Cream Tapioca Pudding. 

Soak three tablespoonfuls of tapioca over night; in the morning add 
this to one quart boiling milk. Boil one-half hour, beat the yolks of four 
eggs with one cup sugar, three tablespoonfuls cocoanut. Boil ten minutes. 
Put in pudding dish; beat the whites of four eggs with one cup of sugar to 
a stiff froth ; pour over the tapioca and sprinkle with cocoanut. Brown for 
five minutes. Mrs. F. P. Miller. 

Fig Pudding. 

One-half cup of suet, one-half pound of figs, three eggs, two cups of 
bread crumbs, one-half cup of sugar, two cups of milk, one cup of flour, 
one-half teaspoonful of baking powder and a little salt. Chop the figs and 
suet. Beat the eggs light without separating. Mix all the ingredients 
thoroughly. Turn into a well greased mould, cover and boil three hours 

Ella Smelser. 

Suet P udding* 

One-half cup of suet, one-half cup of sweet milk, one-half cup of 
Orleans molasses, one teaspoonful of soda, one teaspoonful of baking 
powder, cup of raisins and pinch of salt. Steam four hours. Sauce for 
pudding — One tablespoonf ul of corn starch, one pint of water, one-half cup 
of butter, one cup of sugar, grated lemon and juice and one-half teaspoon- 
ful of vanilla. Mrs. Sopha Keesling. 

Suet Pudding. 

One cup suet chopped fine, one cup Orleans molasses, one cup seeded 
raisins, one cup sweet milk, three and one-half cups flour ? one teaspoonful 
soda; steam two hours. Mattie A. Young. 



95 



Black Pudding. 

One scant cup of jam, one-half scant cup of butter, one egg, five 
tablespoonfuls sour cream, one level teaspoonful of soda, one teaspoonful 
each of cinnamon, cloves and s'pice, one heaping cup flour. Sauce for 
Pudding — One and one-half cups of sugar, two tablespoonfuls corn starchy 
a small lump of butter. Dissolve corn starch with cold water, then pour 
two pints of boiling water over all, and cook to right thickness. Flavor 
with lemon, vanilla or both. Stir the jam into the well beaten egg. After 
dissolving the soda in the cream, stir all together, adding the spices and 
flour. If desired add a pinch of salt, and if the jam is not sufficiently 
sweet, add enough sugar to suit taste. Bake about thirty minutes. 

Mrs. Sweet. 

English Plum Pudding. 

One-half po und of beef suet chopped fine, one-half pound of bread 
crumbs, one pound of raisins, one pound of currants, one-fourth pound of 
citron, one-half pint of sweet milk, five eggs, one- half nutmeg, sugar to 
taste and enough flour to make stiff. Boil or steam six hours. 

Lemon Pudding. 

Line your pudding pan with good short biscuit dough, two small 
grated lemons, rind and juice, one coffee cup of sugar, three eggs beaten 
separately, one pint of water, one tablespoonful of butter; stir whites of 
eggs and all together and pour on the pudding. Bake until dough is done. 

Mrs. J. H. Carpenter. 

Cream Tapioca Pudding. 

One quart of milk, one cup of sugar, three eggs, a pinch of salt, a 
small half cup of tapioca. In the morning place a quart of milk with salt 
added in double boiler, beat the yolks of eggs and sugar well together, add 
to the milk and boil ten minutes, then add tapioca and boil one-half hour. 
Pour the whole iu a pudding dish ; beat the whites of eggs stiff, add a small 
teaspoonful of sugar; spread on top of pudding and brown delicately in the 
oven. Mrs. H. M. Stilwell. 



96 

C. W. EAST. E. E. EAST. 



D. C. EAST, & SONS, 

Builders' Materials, Hardware t Iron, 

Glass, Paints, Oils, Varnishes, Horseshoes, Etc* 

930 Main Street. Both Phones, No. 40. 

ANDERSON, INDIANA. 



My Specialty^^ 

Is Wall Paper &, Decorations. 

I keep posted on all of the new and up to date ideas. So 
when you buy of me you are sure to get the right paper for 
the right room. "Hard to suit" people can be sure to find 
what they want here. - 

I also have a complete line of Window Shades, Inside Paints, 
Brushes, and the best line of Art Goods in town. Pictuie 
Frames made to order, Prices reasonable. 

ED ETHELL, 

ANDERSON. The Wall Paper Man. 



New Location: Cor. JacKson (IX 11th Sts. 



97 



Suet Pudding. 

One cup of chopped beef suet, one cap of seeded raisins, one cup of 
soar milk, one cap of sorgham or Orleans molasses, two teaspoonfuls of 
soda, one teaspoonfal of salt and enough flour to make the batter rather 
thick. Boil three hours in a padding dish, set in a steamer. Pudding 
sauce — One teacup of sugar, half cup of butter and one tablespoonful of 
flour, Beat together and add three gills of boiling water. Flavor and 
color with cherry or berry juice. Allow it to just come to a boil, then set 
on the back of the stove until ready for use. Cornelia Cummins. 

Suet Pudding. 

One cup of chopped suet, one cup of raisins floured, one cup of sugar, 
one-half teaspoonful each of cloves, cinnamon and soda, one and one-half 
cups of sour milk, flour to make a stiffer batter than for cake. Steam four 
hours in a closed vessel. Pudding sauce — Three pints of hot water, three 
cups of sugar, lump of butter large as an egg, three tablespoonfuls of corn 
starch, nutmeg; boil until clear and thick. Is best served warm. This 
sauce is also good with warm sponge cake. Stir soda in the milk, then add 
suet, sugar, cinnamon, cloves, lastly raisins and flour. 

Jennie Dykes. Alice Pickering. 

Rice Pudding. 

Put half a teacup of rice in three cups of milk and let it steam until 
the rice is soft. Then add one pint of milk, half cup of cream or a little 
butter and the yolks of three eggs well beaten with five tablespoonfuls of 
sugar. Set on the stove, stir gently until boiling, then put into an earthen 
dish. Make a meringo of the whites of the eggs, five tablespoonfuls of 
sugar and flavor with lemon. Spread over the pudding and brown in the 
oven. Mrs. Julia Crittenberger. 

Suet Pudding. 

One cup of light brown sugar, one- half cup of molasses, one cup of 
sour milk, one cup of suet chopped fine, one cup of chopped raisins, three 
cups of flour, one teaspoonful of soda, one teaspoonful of cinnamon, one 
teaspoonful of cloves, pinch of salt and three eggs beaten well. Steam 
three hours. Serve with sauce. Sauce — Two cups of sugar, three table- 
spoonfuls of flour, lump of butter, one and one- half pints of boiling water. 
Boil three minutes, then add the beaten white of one egg. Flavor with 
vanilla. Lou Burner. 



98 



Chocolate Pudding. 

One pint of bread crumbs, four tablespoonf uls of grated chocolate (rub 
together fine), one- half cup of sugar, one-half teaspoonful of vanilla, four 
eggs, reserve whites of two for frosting on top and one quart of sweet 
milk. Can whip two thirds pint of cream and place over the top. Bake 
one hour. This is a very line pudding. Lizzie Hougland. 

Suet Pudding. 

One cup of suet chopped very fine, one cup of sweet milk, one cup of 
molasses, one cup of chopped raisins, three cups of flour, one teaspoonful 
of ginger, two teaspoonfuls of cinnamon and one-half teaspoonful of 
cloves. Steam two or more hours. Sauce for pudding — One cup of sugar, 
one-half cup of butter and one egg. Beat all to a cream and steam for 
fifteen minutes. J. K. , Newcastle, Ind. 

Rice Pudding. 

Six ounces rice (cooked,) four ounces raisins cut fine, four ounces 
currants, three ounces lemon citron, four ounces suet chopped fine, one-half 
teaspoonful ground cloves, one teaspoonful cinnamon, four ounces sugar, 
three eggs. Stir all together and steam three hours. 

A Friend, Chu Chong, Cal. , 

Chocolate Pudding. 

One pint bread crumbs, one quart sweet milk, four eggs (whites of two 
for top of pudding,) one-half cup of sugar, four tablespoonf uls grated 
chocolate, pinch of salt, flavor with vanilla. Bake one-half hour in a slow 
oven. Serve with whipped cream. Selected. 

English Plum Pudding. 

One pound seeded raisins, one pound currants, one-fourth pound of 
citron, one cup suet chopped, three cups flour, one-half cup brown sugar, 
one half cup molasses, one teaspoonful soda, one small wine glass brandy, 
sour milk enough for stiff batter, spice to taste. Mix all thoroughly. 
Steam four hours. Mrs. Geo. E. Tykle. 

Suet Pudding. 

One cwp of Orleans molasses, one cup of chopped suet, one cup of 
butter milk, one 7 and one- half cups flour, one cup raisins, one large tea- 
spoonful of soda. Steam four hours. To be eaten with a hard sauce or 
dip, either will do. Mattie Yates, Richmond, Ind, 



99 



Apple Pudding. 

One cup of sweet milk, two eggs, yolks and whites beaten separately, 
one heaping tablespoonful of shortening, two teaspoonfuls of baking 
powder in enough flour to make pan-cake batter. Cut three tart apples in 
small dice and sweeten well. Put fruit between layers of batter and bake 
in moderate oven. Serve with dip of rich milk sweetened and flavored to 
taste. Mrs. Oran CR03JER. 

Brown Betty. 

Take one cup bread crumbs, two cups sour chopped apples, one-half 
cup sugar, one teaspoonful cinnamon, two tablcspoonfuls butter cut into 
small bits. Butter a deep dish, and put a layer of chopped apple at the 
bottom; sprinkle with sugar, a few bits of butter and cinnamon; cover with 
bread crumbs, then more apple; proceed in this way until the dish is full, 
having a la} T er of crumbs on top. Cover, closely, and steam three-quarters 
of an hour in a moderate oven, then uncover and brown quickly. Eat 
warm with sugar and cream or brown sauce. Olla Davis. 

Baked Apple Dumplings. 

One pint of flour, one teaspoonful of baking powder, one teaspoonful 
of soda, one teaspoonful of salt, one cup of rich butter-milk, sugar syrup, 
, apples and nutmeg. Sift the flour, baking powder and salt well together, 
and when thoroughly mixed, add the butter-milk in which the soda has 
been dissolved, to make a soft dough. Mould the dough smooth. Put the 
apples in the paste, and over them sprinkle sugar and nutmeg. Fold and 
place in a syrup made of one and one-half cups of sugar and one cup of 
water. Bake in a hot oven to a nice brown. Glaze with butter when ctene 
and serve with rich cream. Rosa D # DeLay, Lima, Ind. 

Steamed Pudding. 

One cup suet chopped fine, one cap raisins, one cup sweat milk, one- 
half cup molasses, one egg, a pinch of salt, two teaspoonfuls of baking- 
powder sifted into enough flour to make as thick as cake dough. Steam 
three hours. Serve with cream and sugar or a sauce made as follows: — 
One large cup of sugar, one pint of water, a piece of butter trtte size of an 
egg, a little nutmeg; bring to a boil. One teasp oonful of corn starch beaten 
into a paste, add gradually until qf the consistency of cream, add one table- 
spoonful of vinegar, Florrie Gustin. 



100 



Pies, Cakes and all pastry products. Ask 



be put off with some thing- "equally as 
good", for it may not prove so. 



# 0666 G66fce 
4 an& Bakers,** I 

^ Invariably Call For 

II <3Ut Bbae jFlour. 

jfc And pronounce it the best for Bread, 



^ ' r 7 1 ~ s$i 

your grocer for "Gilt Edge" and don't 



# 

# Me Bus... 

j&> Wheat, Corn, and other grains, and are jt^ 

4^ always in the market for good milling 

^fc wheat, for which we pay the highest 

^ market price* We do a general milling 

^ business and keep bread wheat in store ^ 

A for customers* ^ 

# # 

J. G, Daniels & Co. f 

$$$$$$$ 




101 



Cottage Pudding. 

One cup of sugar, one-half cup of butter, one cup of sweet milk, two 
cups of flour, three eggs, three teaspooufuls of baking powder and flavor 
with vanilla. Use same sauce as for suet pudding. Selected. 

Chocolate Bread Pudding. 

One pint of bread crumbs, four tablespoonfuls of grated chocolate, 
rub together fine, one-half cup of sugar, one-half teaspoonful of vanilla, 
four eggs, reserve whites of two for frosting over top, and one quart of 
sweet milk. Can whip two- thirds pint of cream and place over top if de- 
sired. Bake one hour. Bertha Kraglf. 

Apple Pudding. 

G-rease a deep rouad pan. Peal and core ssvca or eight apples and 
fill the core holes with chopped almoads, sugxr and ciuuamoa. Then make 
a sponge dough of one cup of sugar, one cup of flour, three eggs and a 
teaspoonful of baking powder. Pour this over the apples and bake in oven 
very slowl} 7 as it takes some time for the apples to cook. Chopped al- 
monds in the dough adds to it greatly. Selected. 

Suet Pudding, 

One cup each of suet, sugar, raisins and milk or coffee, one table- 
spoonful of cinnamon and cloves, a little nutmeg, a pinch of salt, one-half 
pint of bread crumbs, two tablespoonfuls of baking powder and enough 
flour to make a stiff batter. Boil three hours. Pudding dip — One cup of 
sugar, one tablespoonful of flour and one teaspoonful of cinnamon. Moisten 
with a little cold water and add one pint of boiling water. Cook and if too 
thick add more water. Mrs. Iris Fisher. 

Prune Pudding. 

Scald one pound of French prunes, let them swell in the hot water un- 
til soft, drain and extract the stones. Spread on a dish and dredge with 
flour; take a gill of milk from a quart, stir into it gradually eight table- 
spoonfuls sifted flour, beat six eggs very light and stir # by degrees into the 
remainder of quart of milk, alternating with the batter, add prunes one at 
a time; stir the whole very hard. Boil two hours and serve with wine 
sauce or cream. Keeslinc Cook Book, Logan sport, Ind. 



102 



Plain Cold Hard Sauce. 

One cup of powdered sugar and one-halt* cup of batter stirred together 
until cream}^ and light, add flavoring to taste. This is very nice flavored 
with juice of strawberries or beat into it a cup of ripe strawberries and the 
white of an egg beaten stiff. 

Delicate Indian Pudding. 

One quart milk, two heaping tabiespoonfuls Indian meal, four table- 
spoonfuls of sugar f one tablespoon ful of butter, three eggs, one teaspoon - 
ful of salt. Boil milk in double boiler, sprinkle the meal into it stirring 
all the while, cook twelve minutes. Beat together the eggs, salt, sugar 
and one-half teaspoonful of ginger. Stir the butter into the meal and milk, 
pour this gradually over the egg mixture. Bake slowly one hour. Serve 
with sauce of heated syrup and butter. 

Suet Pudding. 

One cup of suet chopped fine, one cup of sweet milk, one cap of 
Orleans molasses, one cup of raisins, one cup of currants, three cups of 
flour (tw T o of Graham and one of white), one-half teaspoonful of soda, one 
teaspoonful of baking powder and spice to taste. Jennie Mc A lister . 

Persimmon Pudding. 

One quart of dried persimmons, two heaping cups of sugar, three eggs, 
four cups flour, two quarts sweet milk, one tablespoonful ground spice, 
one heaping teaspoonful soda and salt. Soak the persimmons in water over 
nio-ht, strain through colander'. Then break the eggs into the fruit, stir 
in the flour and sugar, add spice, salt and soda, and thin down with the 
milk. Bake in moderate oven. 

Fruit Pudding. 

Beat together one-half cup of sugar, two eggs, a little salt, one tea- 
spoonful of butter, seven crackers rolled fine, one teaspoonful of Knox's 
gelatine dissolved in a little water, one-half cup of raisins rolled in a little 
flour and one quart of milk. Bake in a pudding dish which has just been 
well greased. Enough for twelve nice sized squares. 

Lemon Sauce — One cup of sugar, one egg, juice and rind of one 
lemon grated fine, one tablespoonful of butter, one teaspoonful of corn 
starch and one pint of boiling water. Set it on the stove and allow it to 
come to a boiling point; then cool and serve on pudding. 

Mrs Ella Hodson, Indianapolis, Ind. 



103 



Dutch Apple Pudding* 

One pint of flour, two teaspoonfuls baking powder, one-half teaspoon- 
ful salt, two tablespoonfuls butter, two-thirds cup of milk, one egg, four 
tablespoonfuls sugar, four sour apples. Mix flour, salt and baking powder 
together then mix in the butter. Beat the eggs until light and add the 
milk to them, stir them quickly and thoroughly into the flour with a knife 
and put in a buttered pudding dish, which will hold a quart. Pare and core 
the apples and cut in eighths; lay these pieces over the top of the dough, 
sprinkle with sugar and bake in a quick oven about twenty-five minutes. 

Mrs. Samuel Kemp, Harrington, Del. 

Pudding Sauce* , 

One third cup butter, one egg, one lemon, beat well together in one 
pint boiling water. Mrs. Aiman. 

Baked Apples* 

Select nice large apples, remove the core then add enough water to 
bake them. Dressing — Put on the stove one pint of hot water in which 
has been stirred one cup of sugar, one tablespoonful butter, one tablespoon- 
ful corn starch, a little salt, flavoring of cinnamon or nutmeg. Cook until 
a clear syrup, then pour over the apples hot. 

Mrs. W. S. YanTuyl. 
Plum Pudding. 

One pound flour, one teaspoonful cinnamon, one pound suet, one half 
teaspoonful cloves, one pound raisins, one half teaspoonful nutmeg, one 
pound currants, one fourth pound citron, one pound sugar, one fourth 
pound canned orange peel, nine eggs beat well and add last. Boil three or 
or four hours. Mrs. W. C. Loyd. McKee*port, Pa. 

Snow Pudding. 

Whites of three eggs beaten stiff, one and one-half tablespoonfuls 
of corn starch, juice of one lemon, one cup of sugar, one pint of boiling- 
water; pour into the whites and beat all together, then cook until thick. 

Custard for Pudding — Yolks of three eggs, one pint of milk, one tea- 
spoonful corn starch, sugar to sweeten. Cook until thick, pour this around 
the pudding. Mrs. lloss Longswortii, Sommerset, Ky. 



104 



* Tapioca Cream. 

One cnp of tapioca, one quart cold water, soak all night or three hours, 
take one and one half quarts milk and put on tapioca in the morning, let 
come to a boil, then add beaten yolk of four eggs and a pinch of salt, one 
cup of sugar, one large tablespoonful corn starch, Jet all boil ten minutes, 
then add the whites of the four eggs beaten stiff with one half cup of sugar 
and one teaspoonful of lemon, stir the whites of eggs in gently, add little 
bits of orange or candied cherries on top of the dishes, also a spoonful of 
whipped cream. Enough for sixteen dessert dishes. 

Mrs. Isabella Tilden. Deedsville, Ind. 

Hard Sauce for Pudding. 

Cream one cup pulverized sugar, one third cup butter, add white of 
one egg beaten to a stiff froth. Flavor. Mrs. Cass Taylor. 

Rice Pudding. 

One quart of milk to make it nice, 
Only nine teaspoonfuls of rice, 
Nine teaspoonfuls of sugar too, 
Also a pinch of salt mixed through: 
Two teaspoonfuls of any flavor 
Of which you want the dish to savor; 
I, by my own ideas possessed 
Consider lemon is the best, 
Bake for two hours-not fast or slow, 
But in a moderate oven- so 
When it is done it ought to seem, 
Thick ss the richest kind of cream. 

-Selected. 



105 



PICKLES AND CATSUP. 



A eter Piper picked a peck of pickled peppers." 



Higdom. 

Three quarts green tomatoes, one quart of onions, one quart chopped 
cabbage, three large spoonfuls salt, two tablespoonfuls white mustard seed, 
one small green pepper and a little black pepper. Cut the tomatoes, onions 
and pepper in a chopping bowl. Chop quite fine then put into a preserving 
kettle and add the salt, and equal parts of vinegar and cold water to cover. 
Boil ten minutes, take off and hang in a cloth for two hours, then put into 
a stone jar with the cabbage and cover with boiling vinegar, in which scald 
the mustard seed, two pounds brown sugar, two tablespoonfuls each of 
cinnamon, allspice, nutmeg, ginger and cloves. Mrs. C. K. Moore. 

Chow Chow. 

One large head of cabbage, two bunches of celery and six onions cut 
fine and salted to taste. After standing twenty four hours, drain, and cover 
with vinegar to remain twelve hours, then drain off the vinegar, and add 
four red peppers cut fine, one ounce of tumeric, one fourth pound of mus- 
tard seed, two tablespoonfuls of mixed mustard, one teaspoonful allspice, 
one teaspoonful black pepper, half a teaspoonful cloves and two cups brown 
sugar. Mix all together with good cider vinegar and can. 

Mrs. J. P. Shoemaker. Daleville, Ind. 

Dressing for Mixed Pickle. 

One handful white mustard seed, one handful mixed spices, three pints 
sugar, one handful cloves and cinnamon. Mix and cook twenty minutes. 
One half gallon of mixed pickle with one quart of this prepared mustard is 
fine. Mrs. L. A. Neff. 



106 



. Tomato Pickle* 

One peck of greej tomatoes, six large onions and one teacup of salt. 
Let stand over night, next day drain and boii in one quart of vinegar and 
two quarts of water Boil fifteen to twenty minutes and drain, then add 
four quarts o! vinegar, two pounds of brown sugar, two tablespobnf uls of 
allspice, two tablespoonfuls cloves and two tablespoonfuls ginger. Boil 
again fifteen to thirty minutes. 

Mrs. Wm. Lancaster, Richmond, Ind. i 

Cucumber Pickles, 

One hundred green cucumbers two inches long will fill four quart glass 
jars. Wash cucumbers with care, put in a jar and cover with salt, then 
put grape leaves over the top. Pour on boiling water to fill jar, let stand 
twent}^-four hours, take out wipe each one separately, put in cans and put 
in the spices as you fill with cucumbers. Use the mixed spices with horse 
radish added. To a hundred small cucumbers use about three quarts of 
vinegar and one cup of sugar, or more if preferred. Heat vinegar and sugar 
scalding hot and fill the cans and seal. Excellent. 

French Tomato Pickle ♦ 

Slice one peck of green tomatoes and six large onions, sprinkle with 
salt and let stand over night. In the morning drain off liquor and boil ten 
minutes in two quarts of water and one of vinegar. Pour off and put into 
the kettle three quarts of vinegar and two pounds of brown sugar. Boil 
and skim, then add one fourth pound mustard seed, two tablespoonfuls each 
of ground cinnamon, cloves, allspice, nutmeg, ginger, and red pepper cut 
fine. Cook all together ten minutes. Tie the allspice and cloves in bags. 
Fine. Flo Mowrey. 

Buck and Brake Pickle* 

Three large heads cabbage, one peck green tomatoes, half peck ripe 
tomatoes, one dozen red and green peppers all chopped fine and salted over 
night. In the morning drain the water from it and put it in the kettle with 
vinegar enough to cover, and boil three hours. Just before taking from the 
fire add one teacup grated horse radish, one tablespoonf ul celery seed, one 
of mustard and two pounds of sugar. Leave the seeds in the peppers. 

Mattie Brattain. New Castle, Ind. 



107 



Mixed Pickle. 

One tablespoonful each of celery seed, ground tumeric, and allspice 
whole. Two tablespoonfuls flour, half ounce stick cinnamon, half cup 
ground mustard, four cups sugar, three quarts green tomatoes, two quarts 
cucumbers, two quarts cauliflower, one quart small onions^ one quart vine- 
gar, five or six stalks celery. Directions-Slice tomatoes, cucumbers and 
cauliflower. Let tomatoes, onions and cucumbers stand in salt water over 
night, after which put vinegar, spices, sugar, cauliflower and celery with 
pickles on the fire, let come to a boil, then add mustard, tumeric and flour 
dissolved in cold vinegar. Let all come to boiling point and put away in 
jars. Mrs. May Cassada. 

Mustard Pickle. 

One quart chopped cucumbers, one quart chopped onions, two large 
cauliflowers and two green peppers. Let all stand in salt water over night. 
In the morning put to drain and prepare one gallon of cider vinegar, four 
cups of brown sugar, two cups flour, one ounce of tumeric and half pound 
mustard. Let all come to boil and add pickles. Excellent. 

Mrs. J. H. Painter. 

Mixed Pickle. 

One half bushel green tomatoes, one gallon white onions. Slice toma- 
toes and salt each layer until jar is full. Slice onions in separate jar and fix 
same as tomatoes. Let stand one day and one night. Next day drain to- 
matoes dry, scald the onions in vinegar and drain also. Place in jar one 
layer of tomatoes spiced, then a layer of onions, until jar is full. Put on 
top two pounds brown sugar and cover with vinegar. Spices-five cents 
worth each of cinnamon bark, cloves, allspice, black pepper, white mustard, 
red pepper, horse radish and celery seed. Mrs. John Jackson. 

Sweet Tomato Pickle. 

Fifteen pounds sliced green tomatoes. Sprinkle lightly with salt, let 
stand over night and drain. Five pounds sugar, one quart best cider vine- 
gar, one ounce cloves and two ounces cinnamon. Add the tomatoes, boil 
fifteen or twenty minutes, skim out and boil syrup until thicker if preferred, 
but it is not necessary. Very good. Mrs. Fannie Schaeffer. 



108 



TRY 

J. C. SHIELD'S 

BARGAIN STORE, 

| For Scoop Shovels, Long Handle 
Shovels, Axes, Ax Handles, Ham- 
; mers, Hatchets, Nails and almost 
! anything in the hardware line. Also 
I China ware, Granite, Tin and Nickle 

anderson, Indiana. p] a te ware. Blankets, Underwear, 

i 

B'B'B'B'B^'SS'S^'IrS'S'iE Hosiery, Ribbons, Lace, Thread and 

j Notions. 

We buy cheap for cash and sell 
cheap lor cash. Come and see, we 
can do }'Ou good. 



L. A. LAWYER & CO., 

FASHIONABLE " 

AND UP-TO-DATE 

MILLINERY. 



THE WHITE HOUSE, 

Anderson's Greatest Bargain Center, is on the corner of Ninth and Meridian, 
only a short distance from the Pan-Handle station. Remember we pay your 
car fare both ways. Being members of the Merchants' Association we pay 
your car fare both ways from Middletown, if you purchase goods to the 
amount of $15.00 or over. We were never so well prepared to please you as 
now. Larger stocks this season by far, than ever before. Our Dress Goods 
Apartment requires twice the ordinary space needed for it. Ready to Wear 
Garments— Fully half our large second floor is tilled with Cloaks, Capes, 
Jackets, Skirts, Purs and Children's Wraps. All kinds. All prices. Every 
thing in High Grade Merchandise can be found at the most reasonable price. 
When in Anderson, you have a personal invitation to make The White* House 
your stopping place. You are always welcome, no matter whether you wish 
to buy or not. 



A. WESLOW 



109 



Mixed Pickles. 

Cut one quart of cucumbers, not very fine, one quart of small cucum- 
bers, one quart of small onions, one quart of green tomatoes, two heads of 
cabbage, four sweet peppers and one bunch celery. Put all together and 
cover with brine made of one gallon of water and one small cup of salt. 
Soak for four hours. Scald this in the brine and drain. 

Dressing for Mixed Pickle — Six tablespoonfuls of ground mustard, one 
tablespoonful tumeric, one cup flour, two quarts of vinegar, two pounds of 
white sugar. When boiled pour over the drained pickles and mix well. 
Bottle for winter use. Mrs. Adelade Everett. 

Pickled Onions. 

One gallon small white onions. Let stand in salt water over night. 
Three quarts of weakened vinegar, two tablespoonfuls of mixed spices and 
a little sugar. Let boil and add the onions and let come to a boil again. 

Mrs. Iris Fisher. 

Bordeaux Sauce. 

Two gallons chopped cabbage, one gallon green tomatoes, chopped, 
one dozen small onions chopped with ten or twelve green peppers. Add 
one ounce of whole celery seed, one half pound white mustard seed, one 
gill salt, one and three fourth pounds sugar, one gallon vinegar. Mix and 
cook all together about twenty minutes-not longer. 

Mrs. Walter Shirey. 

Mixed Pickle. 

One quart small cucumbers, one quart of small onions, six green man- 
goes, one quart each of green tomatoes, green beans and large cucumbers. 
Chop the tomatoes, mangoes, beans and large cucumbers. Add the small 
cucumbers and onions, and itt all stand in sa^ brine over night. Add one 
fourth pound ground mustard to one quart of vinegar, and let boil, then add 
to the above, and cook until it comes to a boil. Mrs. Adolph Levy. 

Tomato Catsup. 

Wash and mash one bushel of tomatoes, set in the sun twenty four 
hours fo ferment. Strain, and cook with one fourth of a peck, of onions 
placed in a muslin sack. Add two teaspoonfuls each of cloves, allspice and 
cinnamon, and one teaspoonful of black pepper, and just a little cayenne; 
one pound sugar, one pint vinegar, one cup salt, boil all together till thick 
enough for use. 



110 



Sweet Pickles. 

To seven pounds of fruit add three pounds sugar and one pint vinegar. 
Spice to taste. 

To Pickle Pears Whole-Take three pounds of pears, peel them and cut 
out the ends, leaving the stems in. Put them in a preserving kettle with 
one quart of water and boil until a fork will go through them easily, then 
lay them out on a dish. Add to the juice one and a half pounds sugar, one 
pint good cider vinegar, some stick cinnamon, whole cloves and 'race ginger. 
Boil together five minutes and skim. Put in pears and boil until syrup 
thickens, then take them out in a jar and after the syrup has boiled a little 
longer pour it over them. If, after standing a few days, the syrup should 
become thin, take it off and boil again. I have made pickles in this way 
several time^and have never had any trouble in keeping them and they are 
very nice. In handling them I use a tooth pick instead of a fork. 

M. C. NOFTSINGER. 

Tomato Catsup, 

One peck of ripe tomatoes. Cut up, boil until tender and rub through 
a sieve. Six tablespoonfuls of salt, three tablespoonfuls black pepper, one 
tablespoonful cloves, two tablespoonfuls cinnamon, one and a half pints of 
vinegar. Cook slowly until boiled down one half. Mrs. Ghering. 

Old Virginia Catsup. 

Take one peck of green tomatoes, half a peck of onions, three ounces 
of white mustard seed, one ounce each of allspice and cloves, half a pint of 
mixed mustard, one ounce each of black pepper and celery seed, and one 
pound of brown sugar. Chop the tomatoes and onions, sprinkle with salt 
and let stand three hours, drain the water off, put in kettle with the other 
ingredients. Cover with vin^ar and set on the fire to boil slowly one hour. 

Mrs. Walter Morgan. Alexandria, Ind. 

Cold Tomato Catsup. 

Peel one half peck of ripe tomatoes. . Cut crosswise and remove the 
seeds with the point of a sharp knife. Chop fine and drain off all the juice. 
Add one and one half pints of good vinegar, one half cup of salt, one cup 
.of sugar, two large horse radish roots grated, one half cup of mustard seed, 
two red and two green peppers, one ounce celery seed, one onion chopped 
fine, one teaspoonful of ground cloves, two teaspoonfuls cinnamon. This 
Will keep all winter. Mrs. S. F. Guype. Alexandria, Ind. 



Ill 



Tomato Catsup. 

One peck of ripe tomatoes, three sc?ant tablespoonf uls salt, one table- 
spoonful each of eayeime'pepper, cinnamon, cloves and black pepper, one 
pint brown sugar, one pint vinegar.- Boil three hours. 

Mrs. Jane Sanders. 

Tomato Catsup. 

One peck of tomatoes, four tablespoonfuls of salt, one tablespoonful 
each of cloves, cayenne pepper, cinnamon and allspice, one pint each of 
brown sugar and vinegar. Boil down to a gallon and add one tablespoon- 
ful of black pepper. Mrs. A. S. Miller. 



MEMORANDA. 



* 



113 



SALADS AND SALAD DRESSINGS. 



4 4"H /Jingle, mingle, mingle, 
Mm. You that mingle may." 



Chicken Salad. 

Boil a full grown fowl uutil very tender. Cat the meat into small 
pieces, and mix with it an equal amount of celery, also cut into small 
pieces. Season with salt and pepper. 

Dressing No. 1. Pat one tablespooafal of batter into a pan and let it 
become hot. While the butter is heating, beat the yolks of two eggs; add 
one teaspoonful of mustard. Then gradually beat in one-half cup of thick 
sour cream and enough vinegar to suit taste. Put all in the pan with the 
butter and let it slowly come to a boil, stirring ail the time. When thick 
let it cool, and about half an hour before serving, stir half of it into the 
salad, then pour the remainder over the top before sending to the table. 

Dressing No. 2. Beat slowly into two eggs, one small bottle of olive 
oil, dash of salt, pepper and mustard. Set on ice until time to serve, then 
add a little cream. Nelle Fisher. 

Chicken Salad. 

Boil chicken until tender and remove all the skin and gristle. Mince 
the meat and add twice as much celery as meat, six hard boiled eggs chop- 
ped fine, and one cup of chopped almonds. Pour over a dressing made as 
follows and stir thoroughly. Garnish with celery-tops, lettuce, or hard 
boiled eggs. Serve cold. Dressing-Yolks of six eggs beaten with one tea-, 
spoonful of salt, one of prepared mustard and half cup of vinegar. Place 
in double boiler and cook till thick. Add one half cup of sour cream, a 
dash of lemon juice and stir until cool. Rich cream adds greatly to salads 
if oliye oil is not used. Mrs. Jjessie Teagtte. Pendleton, Tad. 



114 



Salmon Salad. 

Take one large can of salmon, and before opening the can set it in a 
vessel of water and boil twenty minutes. When cool remove bones and chop 
fine " Add three hard boiled eggs, half a dozen sweet pickles, chopped 
fine, and one teaspoonful celery seed. Dressing-One tablespoonful of 
melted butter, three tablespoonfuls of vinegar, one tablespoonful of sugar. 
Salt to taste. Very good. Emily Greenlee. 

Salmon Salad. 

One can of salmon, five bunches of celery, (or enough for five cups.) 
Drain off the liquor, pick out the bones and skin from the salmon and chop 
the celery up fine. Dressing — Four well beaten eggs, two heaping tea- 
spoonfuls of mustard, one heaping teaspoonful of flour, three heaping tea- 
spoonfuls of sugar and one-third teaspoonful of salt. Make into a paste 
with water in a good sized cup. Fill up with water and vinegar; then beat 
into the eggs well. Cook until thick. Add a large lump of butter after 
cooking, and cream enough to make it thin. Mrs. F. A. Wisehart. 

Salmon Salad. 

One can of salmon, fifteen crackers rolled fine, five good sized pickles, 
chopped fine, five hard boiied eggs, whites chopped fine, and yolks rubbed 
fine in a tablespooful of butter. Salt, pepper and vinegar enough to mix. 

Lulu Smith. Montpelier, Ind. 

Veal Salad. 

Chop a quantity of veal, celery and three hard boiled eggs. Dressing — 
One and one half tablespoonfuls mustard, eight tablespoonfuls vinegar, one 
tablespoonful sugar, one tablespoonful melted butter, one beaten egg, two 
tablespoonfuls cream. Cook until done. Mrs. J. H. Carpenter. 

Ham Salad. 

Cut cold boiled ham into dices or chop it coarsely. For every cup of 
ham cut half a cup of celery in small pieces and a large pickle or several 
small ones. Mix the three ingredients well together and set away iu a cool 
place until time for serving; when a good rich salad dressing should be 
added. Half a cup of nuts to every cup of ham is an excellent addition. 

Florrie Gustin. 



115 



Oyster Salad. 

Two cans of cove oysters, ten English walnuts, two bunches celery, 
eight cucumber pickles, six hard boiled eggs chopped fine and mixed, six 
rolled crackers, one teaspoonf ul cayenne pepper. Salt and pepper to taste. 
Make a dressing of two eggs beaten well, one fourth cup butter, one cup 
sugar, one cup vinegar, one tablespoonful prepared mustard. Boil until 
thick and pour over the mixture. Mrs. Orla Bundy. 

Oyster Salad. 

Four cans of lunch oysters, two bunches of celery, one small cabbage, 
seven or eight pickles and eight hard boiled eggs, Dressing — Beat the 
yolks of eight eggs, add one cup of sugar, one tablespoonful prepared mus- 
tard, one-half teacup of sweet cream, one teaspoonf ul of salt and a dash of 
red pepper. Then boil together one and one- half cup of vinegar and one 
cup of butter. When boiling pour in the other ingredients. When cold 
pour over the salad just before serving. 

Mrs. George Quick, Anderson, Ind. 

Waldorf Salad. 

Peel five large apples and cut them in small squares. Cut one-half 
cup of tender celery in small pieces. One cup of English walnuts chopped, 
but not fine. Use one-half tablespoonful of salt and two tablespoonfuls of 
sugar. Dressing — Put on the stove one egg well beaten, four tablespoon- 
fuls of vinegar, not too sour, and stir until thick. Let it cool and then 
beat together the dressing and one cup of whipped cream. Pour over salad 
-and serye at once, as apples will turn dark. Stir salad and dressing with a 
fork. Edith Daniel, Daleville, Ind. 

Potato Salad. 

One quart of chopped potatoes and two large onions. Dressing — Two 
well beaten eggs, one teaspoonful of prepared mustard, one-fourth cup of 
sugar, pinch of salt, butter size of an egg, one-half cup of sweet cream and 
one- half cup of vinegar. Mix all together and boil until thick like cream. 

Mrs. Adelape Everett. 



116 



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W. N. SHOWALTER 

MIDDLETOWN, INDIANA. 



Furniture, ^ UndertaKing, 
Sewing Machines. 

We have everything that is new and up-to-date. 
You naturally want to buy where you can do the best. 
By paying spot cash for every article we buy and hav- 
ing no rent to pay, we are enabled to sell you goods as 
cheap as any firm in the state, and at a LESS price 
than many of our competitors can possibly offer you. 
It will cost you nothing to see us and get our prices. 

Goods Sold On E,asy Payments. 



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117 



Salad* 

Two glasses of celery, one and one-half glasses sour apples, one and 
one- half glasses pecans; whip one pint of cream and add just before serving. 
This must be kept cOol. Maynie Sharkey. 

Potato Salad. 

Boil five potatoes and when cold peel and chop fine. Use half a head 
of cabbage, two hard boiled eggs, two or three onions and salt and pepper. 
Dressing — One teacup of vinegar, yolk of one egg beaten, one teaspoonful 
of mustard, one-half cup of sugar and one teaspoonful of celery seed. Boil 
until thick, let cool, pour over salad and slice two or three hard boiled 
eggs over the top. Mrs. Will Dykes. 

Cheese Salad. 

Season cottage cheese well. Shape in small balls, place half a walnut 
on top of each and serve on a lettuce leaf with boiled salad dressing or 
French dressing. , Emma Lambert. 

Celery Salad. 

Cut rather fine two bunches of celery, add one pound English walnuts, 
six hard boiled eggs and white mustard seed; mix with a mayonnaise dress- 
ing. Mrs. D. J. Miller, Eaton, Ohio. 

Salad. 

One small head of cabbage, three boiled potatoes, one small onion, 
three hard boiled eggs and celery seed. French dressing — One cup of 
vinegar, one-half cup of sugar, yolk of one egg, lump of butter, one table- 
spoonful of flour and one-half teaspoonful of ground mustard. Boil until 
thick. Pauline Brattain. 

Cabbage Salad. * 

One head of cabbage chopped fine, three hard boiled eggs, salt and 
pepper. Dressing — Three well beaten eggs, one cup vinegar, one cup of 
sweet cream, one tablespoonful of butter and sugar to taste. Put vinegar 
in a sauce pan and let boil, then add the other ingredients. When the 
mixture becomes like custard, pour boiling hot over the cabbage. 

Mrs. G. W. Wallace. 



118 



Cabbage Salad. 

Take one small head of cabbage and cut very fine. Add one tea- 
spoonful of salt, pepper to taste and one teaspoonf ul of celery seed. Roll 
twelve crackers very fine, sprinkle over the cabbage, and slice five hard 
boiled eggs on top of the rolled crackers For the dressing take one-half 
cup of sugar and one egg beaten together; then add one half cup of rich 
sweet cream, a small lump of butter and one-half cup of strong cider 
vinegar. Stir well and let it boil two or three minutes^ Pour over cabbage 
while hot. Mrs. Mollie Cummins. 



Apple Salad. 

Dice a dozen large eating apples, an equal portion of celeiy and 
sprinkle with salt. Make the following mayonnaise — Into the 3 T olks of four 
eggs, stir in gradually until well mixed, three-fourths of a half pint bottle 
of antimina (imported) olive oil. Add one teaspoonf ul of salt and a pinch 
of cayenne pepper. To one tablespoonful of vinegar add one-half tea- 
spoonful of dry mustard. Then mix all together well, and put over fruit 
just before serving. It is veiy necessary that the eggs and oils be kept on 
ice until just before using, and that the dressing be stirred with the bowl 
of the spoon and not beaten. Shrimp salad may be made in a similar way. 
Drain the shrimp carefully and put on lettuce leaves, and serve with the 
mayonnaise dressing. Blanche Prigg. 

Mayonnaise. 

Seven eggs, one large spoonful butter, one-half cup of sugar, one tea- 
spoonful salt, four tablespoonfuls flour. Mix together and cook in double 
boiler until thick. Cool and thin with cream as you use it. 

Mrs. Hannah L. Moore, McKeesport, Pa. 

Salad Dressing. 

Put on in a granite pan one cup vinegar, two tablespoonfuls butter, 
sugar to suit your taste and one-half teaspoonf ul of pure celery seed. Let 
this come to a boil, then add the yolks of three eggs and one tablespoonful 
of corn starch beaten to a smooth paste with a little water. When 
thoroughly cooked remove from the fire and set away to cool. This dress- 
ing is nice for any kind of salad. Mrs. E. C. P. 



119 



French Dressing* 

Two tablespoonfuls vinegar, one tablespoonful olive oil, salt, pepper 
and mustard. Shake well together. Nice over lettuce. 

Mrs. A. S. Fisher. 

Salad Dressing. 

Yolks of eight eggs beaten until light. Add one scant half cup of 
sugar, two teaspoonfuls of yellow mustard, one- half cup of sweet cream, a 
little pepper and salt to taste. Beat these ingredients together, lioil one 
pint of vinegar with a half cup of good fresh batter and stir into the other 
ingredients boiling hot. When cold just before serving, some whipped 
cream or the beaten whites of the eggs makes an improvement. 

Mrs. W. L. VanCleve. 

Salad Dressing. 

Yolks of three eggs, three teaspoonfuls mixed mustard, three table- 
spoonfuls white sugar, three tablespoonfuls olive oil or butter, two tea- 
spoonfuls salt, one dessert spoonful flour. Mix these ingredients together 
and pour into a boiling teacup of vinegar. Let cook till thick, stirring all 
the time. Use potatoes or cabbage or both together. 

Mrs. Amanda Sheets. 

Salad Dressing. 

Yolks of two eggs beaten thoroughly, one level teaspoonf ul each of 
salt and pepper, two of white sugar, two teaspoonfuls of prepared mus- 
tard and one teaspoonful of butter. Stir in the mixture four tablespoon- 
fuls of best vinegar. Put drsssing in a bowl and set in a kettle of hot 
water and stir constantly until it thickens. Set away and when cool it is 
ready for use. 

Salad Dressing. 

Four eggs well beaten, a scant half cup of sugar mixed with one-half 
teaspoonful mustard, one-half teaspoonful salt and a teaspoonful of butter. 
Stir into the eggs and add one cup vinegar. Cook in double boiler and 
when cool add two tablespoonfuls of sweet cream and a pinch of cayenne 
pepper. Adda Lamb 



120 



Salad Dressing. 

Yolks of two eggs, four tablespoonfuls of sugar, one tablespoonful of 
flour, eight tablespoonfuls of milk, butter, salt, pepper, celery seed and 
one pint of boiling vinegar. Mrs. Sarah Trout. 

Salad Dressing. 

Yolk of one egg, three tablespoonfuls of granulated sugar, one table- 
spoonful of flour, one teaspoonful of salt, half a teaspoonful of mustard, 
a pinch of cayenne peper, half a cup of cider vinegar and butter the size of 
a walnut. Cream eggs and sugar, then add the flour, then the salt, pepper 
and mustard dissolved in one spoonful of vinegar. Add all this to the 
boiling vinegar and butter. When ready to serve, thin with cream. 

Ma^nie Sharkey. 



O. M. WISEHART, 

DENTIST. 

CROWN & BRIDGE-WORK A. SPECIALTY. 

OFFICE OVER CORXER DRUG STORE. 

MIDDLETOWN, INI). 



JOHN B. FINK, 

HOT AND COLD BATHS. 



THE 

BARBER. 



\ 



121 



SOUPS. 



66 

feautiful soup so rich and green: 
Waiting in a hot tureen. ' ! 



Queen Victoria's Favorite Soup* 

Take half a pound of pearl barley and place in a stew pan with three 
•pints of veal stock. Simmer very gently for an hour and a half, then re- 
move a third of the barley to another sauce pan, and rub the remainder 
through a seive, Then add the whole barley and half a pint of cream 
Season with salt and pepper. Stir until very hot and serve. Add a 
poached egg on every plate of soup. 

Mrs. Nettie Brattain, Newcastle, Ind. 

Macaroni Soup* 

To a rich beef or other soup, in which there is no seasoning except 
pepper and salt, take half a pound of pipe macaroni ; boil it in clear water 
until it is tender, then drain and cut it in small pieces and boil with the 
soup fifteen minutes and serve. Norah Griffis. 

Tomato Soup. 

One quart of beef stocky four potatoes, two tomatoes and one onion. 
Boil one hour and run through a colander. Season with salt and pepper 
and thicken with a spoonful of flour and cream. Add a little more cream, 
dish and add whipped cream. Bertha Kragle. 

Corn Soup. 

One can of corn, two good sized potatoes, one onion, three crackers 
rolled fine, one quart of milk or more if needed. Season with pepper, salt 
and butter. Mrs. J. C. Livzey, Newcastle, lnd. 



122 



if Is Well Established 




That a good quality of goods at right prices is appre- 
ciated by those who buy* I try to meet this require- 
ment and therefore keep in stock a good line of Robes, 
Harness, Whips, Blankets, Fly Nets, Combs, Brushes, 
etc., and at consistent prices. Your continued patron- 
age for these goods means our daily bread and occa- 
sional butter (we dislike to forego the butter. ) We 
also carry a popular line of Trunks and Traveling 
goods on which we can save you money. 
Repair work promptly done. 



Otto Zrittscbub* 



When In Anderson 
Stop At The 



The 



Fifth St. 



Livery 
And 




Heat Market.. 



Tykle Block. 



Feed 



On E. 10th St. 



Good Rigs and Proper Attention to 
to all Patrons. 



Barn..- 



Has everything in the wa}' 

of meats to be found in a 

first class market. And 

the best quality too. Call 
and see as. 



ORA SANDERS. 



123 



Potato Soup. 

To one gallon of water add six large potatoes chopped fine, one cup of 
rice, one onion, a lump of butter size of an egg, one tablespoonful of flour. 
Work butter and flour together and add ODe cup of sweet cream just before 
taking from the fire. Boil one hour. Mrs, Barbara Grove. 

Mrs. Wood. 

Noodle Soup. 

Break two eggs into abowl and beat until light, adding a pinch of salt. 
Then work in flour until you have a very stiff dough. Turn it on your 
moulding board and work until smooth. Roll thin and cut very fine. Have 
chicken or beef broth well seasoned and half an hour before you serve 
dinner, drop noodles in boiling broth. Sarah Tarkleson. 



Vegetable Soup. 

Get soup bone and boil down to one quart. Add to this three toma- 
toes, two potatoes and boil one hour. Add more water if needed. When 
ready to serve, take one teaspoonful of flour to one teacup of milk. Stir in 
and let boil ; then add some whipped cream. Serve over toasted squares. 
Extra fine. Mrs. F. P. Miller. 

Consomme. 

One fowl, one-half veal hock, one carrot, one onion, some celery and 
from three to four quarts of stock. Cut to pieces the fowl and veal, let 
them cook in some butter until a light brown, then put them in a kettle 
with necessary amount of stock. Allow to cook slowly for two hours, 
skimming from time to time. Take the floating grease off and strain 
through a napkin. Selected. 

Clear Soup. 

Four pounds of juicy beef, one knuckle of veal, two small turnips, 
two carrots, one soup bunch, one small pod of red pepper, two white 
onions, salt and six quarts of water. Boil six hours, then strain through 
a seive and let it stand over night and congeal. Then skim off all the 
grease and put into a kettle to warm. Take off and add grape juice to 
taste. Mrs. Mable Summers. 



124 



Bean Soup* 

One pint of beans cooked tender with meat. Beat one egg and stir 
flour with egg till it crumbles up, then stir in the beans. 

Mrs. Rebekah Detrich. 

Soup. 

One pound of veal covered with cold water, and boiled gently. Take 
out the bones, season with pepper and salt, add one quart of sweet milk, a 
little butter, a little cooked rice and some strained tomato, enough to give 
it color. This will make four quarts or over. 

Mrs. Laura Waters. 
Consomme with Rice. 

Preparation for five persons. From two to three quarts consomme or 
stock, and one-half tablespoonful rice. Wash rice and let boil in some 
water till soft. Let it drip, cool with cold water and let drip again. Warm 
your consomme or stock, and when ready to serve put the rice in the soup 
which must not boil again. 



The 
Welsh 



An up-to-date hotel with 
all the Modern Conven- 
iences, including electric 
lights, steam heat, hot 
and cold water. The 
best accommodations at 
the most reasonable 
ratBS. 



More Light 



If you want more and 
better lights in your 
homes, just have them 
wired for electricity and 

The Welsh Electric 

Light Plant 

will do the rest. 



J, H. CARPENTER, 

Proprietor. 



Mrs. Anna D, Welsh, Owner, 



125 



SANDWICHES. 




will show myself highly fed." 



Chicken Salad Sandwiches* 

For these the meat and celery are chopped quite fine and mixed with 
mayonnaise dressing and salt and pepper to taste. Then thin slices of bread 
are buttered lightly, a crisp lettuce leaf laid on each slice and the salad 
spread between. English walnuts and shrimps chopped fine and moistened 
with orange juice and the bread spread with mayonnaise instead of butter. 
This makes delicious sandwiches. 

Mrs. Fred Oakley, Fairmount, Ind. 

Sardine Sandwiches. 

Take the contents of a half-pound box of sardines; remove bones and 
skin and chop them fine, add two eggs boiled hard, chopped and seasoned 
with one half teaspoonful mustard and one-half teaspoonful of grated 
hoixe-radish. Mix well together and spread between thin slices of buttered 
bread or cold biscuits. B. R. W. 

Fruit Sandwiches. 

One-fourth of a pound of candied cherries, one-fourth of a pound of 
seeded raisins and one-fourth of a pound of dates chopped very fine. Mix 
and add one-fourth of a pound of grated cocoanut and moisten with the 
juice of half an orange and one-fourth cup of grape juice. Spread be- 
tween slices of white sandwich bread. This will make fifteen. 

Mabelle Jackson. 



126 



Celery Rolls. 

Grate sweet rich cheese, adding lemon juice to make a paste. Season 
with white pepper and a pinch of salt. Fill cavities of celery and lap three 
pieces to form a roll. Tie with ribbon. Serve with wafers. 

Jeanette Grove. 

Tomato Sandwiches. 

Select three large ones or one can of tomatoes, cook until very tender, 
then press through a sieve to free from seeds; return to the fire and acid 
two ounces of grated cheese and a generous piece of butter. Beat up one 
egg and stir into the mixture when it boils, removing the saucepan im- 
mediately from the fire. Let the mixture get very cold before making the 
sandwiches. Miss Celia Davis. 

Peanut Sandwiches. 

Chop peanuts fine and stir in a mayonnaise dressing. Cut light bread 
into thin slices and spread with mixture. 

Miss Minnie Mowrey, Pendleton, Ind. 

Veal Sandwiches. 

One pound lean veal cooked very tender, then chopped fine. Add one 
hard boiled egg and one cup chopped celery, season all with pepper and 
salt. Moisten slightly with a mayonnaise dressing. Cut bread thin, take 
off the crust and cut in squares. Butter lightly and place a thin spreading 
of veal mixture between squares. Mrs. Rose A. Pickering. 



When you want your shoes half=soled 

or repaired, call on 

Middletown, Ind. W. A. GREENLEE. 



I 



127 



VEGETABLES. 



ake the goods the gods provide thee. 



Baked Beans. 

Three teacups of beans, soaked about six hours. Add three table- 
spoonfuls of catsup, two tablespoonfuls of molasses and one heaping table- 
spoonful of salt. Bake with five cents worth of pork, keeping enough 
water on to cook the beans tender. Mrs. Geo. W. Sanders, Sr. 

Baked Beans. 

Take one quart of beans and soak them over night. In the morning 
parboil them and put them into a bean baker and season to taste. Put a 
piece of bacon in the center. As the water boils away replenish with 
sweentened water. Mrs. Sarah E. Trout. 

Baked Beans. 

Put an onion in the bottom of the crock in which beans are to be 
baked, cut bacon in squares down to rind. Soak beans over night or par- 
boil in a little soda. Put beans in on top of onion then the bacon in the 
cepter of crock, then beans on top, salt to taste. Put in three tablespoon- 
fuls of baking molasses and one-fourth teaspoonful of ground mustard. 
Cover with cold water and bake until done. Do not let them get dry. 

Jeanette Grove. 

Fried Bananas. 

Beat one egg very light, cut large scarcely ripe bananas in four lenth- 
wise strips. Cover with the eggs, then dredge well with flour and sugar 
mixed, and fry a nice brown. Sprinkle with lemon juice and serve. 

Mrs. B. P. Braucii, Melbourne, Pla. 



i 

i 



128 



*««««««:<:««««•<«««* 



THE Capital Stock, $30,000. 

FARMERS' SurpluSt $8 000 

STATE BANK. * 

Does a General Banking Business. 
Special attention given to Collections. 
Prompt remittance Guaranteed. 
Your deposits solicited. 



E L- ELLIOTT, Cashier 



129 



Cream Cabbage. 

One-half pint of thick sweet cream, two tablespoonfuls of sugar, 
vinegar to taste. Cut one-half head of nice white cabbage, place in a crock 
and salt it, then pound it. Mix the cream, sugar and vinegar together, 
pour over cabbage and stir hard with a fork. Mrs. Detrich. 

Baked Beans. 

Soak one quart of beans over night. In the morning pour off water 
and put in fresh water and let it slowly come to a boiling point; pour off 
water again, and cover with fresh hot water. Put in one tablespoonful of 
salt, one teaspoonful of pepper, two large tablespoonfuls of Orleans mo- 
lasses and one-fourth of a pound of bacon sliced thin. Cover and let bake 
in a hot oven nine or ten hours. About half an hour before taking out, 
open a can of tomatoes, run them through a colander and add to the beans. 

Mrs. A. S. Fisher. 

Boiled Cabbage. 

Cut the head in pieces, pour boiling water over it and let stand for a 
few minutes, then drain the water off. Add more water and boil a few 
minutes, then put in . about as many potatoes as 3 T ou have cabbage and 
when tender mash all together; season with salt, pepper, butter and sweet 
cream. Be sure to drain the water all off before mashing them. 

Emma Sw anger. 

Cold Slaw. 

Chop the cabbage fine and salt to taste, then mash until tender. Take 
one cup of vinegar, three tablespoonfuls of sugar, lump of butter the size 
of an egg and a pinch of pepper. Beat all together and cook until thick, 
then pour over cabbage. This is fine. Mrs. I. N. Marshall. 

Hot Slaw. 

Lump of butter the size of an egg, two teaspoonfuls of sugar, one- 
half cup of vinegar, two-thirds cup of cream. Add salt to suit the taste 
and cook till thick but do not boil. Put in the cabbage and cook three 
minutes. Lou Buhner. 

Fried Corn. 

To one can of corn use one egg, half a cup of sweet milk, enough 
flour to make a thick batter, salt and sweeten to taste. Drop into hot 
grease enough batter to make cakes the desired size and fry until nicely 
browned. Emily Greenlee. 



130 



New Potatoes. 

Wash^ scrape and boil ten minutes, turn off water, and add enough 
boiling water to cover; also add a little salt. Cook a few minutes, drain 
and set again on stove. Add butter, salt and pepper, and a thickening 
made of two scant tablespoonfuls of flour to a pint of milk. Put on pota- 
toes, cover and when the milk has boiled, serve Or when cooked and 
drained, put in a skillet with hot drippings, cover and shake until a nice 
brown. Practical Housekeeper. 

Macaroni with Tomato Sauce.- 

Divide one-half pound of macaroni into small pieces; put into boiling 
salted water enough to cover, and boil until tender, then drain and arrange 
on a hot dish and pour tomato sauce over it. Serve immediately while 
hot. Sauce — Take one can of tomatoes, put over the fire in a stew pan ; 
put in one slice of onion, two cloves, pepper and salt. Boil about twenty 
minutes, then remove from fire and strain through a seive. Melt in an- 
other pan an ounce of butter, and as it melts sprinkle in a tabiespoonful of 
flour. Stir it until it browns and froths a little, mix the tomato pulp with 
it and it is ready to serve. This sauce is also nice for for roast pig, mutton, 
etc. Mrs. F. R. Henshaw. 

Scalloped Potatoes. 

Peel and slice raw potatoes as for frying, or cut in little square pieces 
the shape of dice. Butter an earthen baking dish; put in a layer of pota- 
toes and season with salt, pepper, bits of butter, and a little onion minced 
tine. Sprinkle in a little flour. Now put in another layer of potatoes and 
the seasoning. Continue in this way until the dish is full. Then pour 
over enough hot milk to cover and bake about three quarters of an hour or 
until the potatoes are tender. The onion can be omitted if disliked. 

Cynthia Paullin. 

Potato Chips. 

Take nice large potatoes, slice them very thin with a slaw cutter, 
throwing them in cold water as you slice them. Then take them out and 
Jay them on a cloth and roll them up. Let them stand an hour in the 
cloth. Then have hot lard, or olive oil is better, and drop them in and 
keep turning them with a ladle until a light brown. Take them out, 
sprinkle with salt and let them cool. Mrs. Charles Ghering. 



131 



Sweet Potatoes, 

Pare sweet potatoes and put enough water over them .to cook tender. 
When you first put them on to cook put in a lump of butter the size of an 
egg, a tablespoonful of sugar and a little salt. Let them simmer down 
dry. Mrs. Amanda Sheets. 

Dropped Sweet Potatoes. 

Boil the potatoes until quite soft, then peel and rub smooth with salt, 
butter and pepper. Add enough good cream to soften them and then drop 
in spoonfuls on a buttered pan. Brush with milk and put in a moderate 
oven until a delicate brown. This is a southern method of treating the 
much abused sweet potato. 

May Daniel Davis, Rushville, Ind. 

Potato Chips. 

Select nice large white potatoes and soak them over night. In the 
morning slice them into cold water and let them stand in this for about 
ten minutes, then change into fresh water. Dry with a clean cloth and 
fry in a skillet full of fresh country lard. Be sure not to have the lard 
too hot as it will make them brown. Selected. 

To Cook Canned Peas. 

Put to heat in a sauce pan a cup of sweet milk, o lump of butter and 
your seasoning. Drain the liquor from peas and turn them into the milk 
as soon as it boils, and serve immediately. 

Creamed Salsify or Oyster Plant. 

Cut the salsify after peeling into small dice and stew well until done. 
Drain the water from it and stir in thickening made with cream, flour and 
butter. Season to taste and serve with peas. 

Mrs. J. C. Livezy, Newcastle, Ind. 

Baked Tomatoes. 

One cup of bread crumbs, one tablespoonful of butter, one teaspoon- 
ful of salt, one-half teaspoonful of pepper and one teaspoonful of sugar. 
Rub butter into bread crumbs; add the salt, pepper and sugar. Place a 
layer of tomatoes in a baking dish, then a layer of the mixture; then 
another layer of tomatoes. Dot the to;) with butter, dust with pepper, a 
little sugar, dry bread crumbs and bake one-half hour or until brown. 
An onion can be added if liked. 



132 



A Good Way to Cook Tomatoes. 

Select good, solid, ripe tomatoes. Cut them into chunks and stew 
quickly. Beat together three eggs and a cup of milk, add butter and sea- 
soning. As soon as tomatoes are thoroughly done remove fiom fire and 
stir the mixture in and serve quickly on wafers. 

Mrs. J. C. Livezy, Newcastle, Ind. 

Creamed Onions. 

Poach the white part of young onions in salted water until tender. 
Then dress them with a sauce made by stirring into a pint of boiling milk, 
two tablespoonfuls of butter and one of flour creamed together. When 
the mixture has cooked perfectly smooth, season with salt and pepper. 

Julia Sharp. 

Potato Croquettes. 

Two cups of mashed potatoes, one tablespoonful of butter, a bit of 
celery salt, one-half teaspoonful of salt, one teaspoonful of chopped pars- 
ley and a pinch of red pepper. "Mix all together and make in cakes. Roll 
in cracker and egg, and fry in hot lard. Draia on brown paper. 

Rice Croquettes. 

One large cup of cold rice, one-half cup of milk, one egg, one table- 
spoonful of sugar, one tablespoonful of butter, one-half teaspoonful of 
salt and a little grate of nutmeg. Boil the milk and add the rice and 
seasoning and as soon as all is stirred smoothly, add the beaten egg. Boil 
a minute, then take off and cool. "When cold, shape into balls or coiks; 
dip in beaten egg and then in cracker dust, and fry in boiling lard. Serve 
very hot on a napkin laid on a hot dish. When prepared without sugar, a 
teaspooniul of parsley is sometimes added. Mrs. W. S. VanTuyl. 

Time for Cooking Summer Vegetables. 

Greens, Dandelions 14- hours 

Greens, Spinach. 1 hour 

String beans 2 hours 

Green peas . > 4- hour 

Beets 1 hour 

Turnips 1 hour 

Squash 1 hour 

Potatoes i hour 

Corn i hour 

Asparagus | hour 

This applies to young and fresh vegetables. 

Olla Davis. 



133 



Time for Cooking Winter Vegetables. 



Squash 1 hour 

White potatoes ^ hour 

Baked potatoes 1 hour 

Sweet potatoes f hour 

Baked sweet potatoes 1 hour 

Turnips 2 hours 

Beets 3^ hours 

Parsnips 1 hour 

Carrots 1£ hours 

Cabbage 3 hours and three miles from the house. 

Olla Dayis. 



MISCELLANEOUS. 



If not suited before, surely here you'll find your dish." 



Caramel Icing. 

Boil two cups of white sugar and one cup of water until it clicks when 
put in water. Then add two tablespoonfuls of butter and half a cup of 
cream. Cook five minutes. Do not stir until after you have added the 
butter and cream. Mrs, E. C. P. 

Cocoanut Icing. 

Two cups of sugar, eight tablespoonfuls of water; boil until it makes 
a thin syrup, and pour slowly over the whites of two eggs that have been 
beaten stiff. Beat while pouring over eggs and until cool. Add one-half 
box of cocoanut and one-half teaspoonful of vanilla. 

Lemon Filling. 

One grated lemon, one large spoonful of butter, one cup of sugar and 
the white of one egg beaten stiff. Let it come to a boil and stir con- 
tinually while cooking. Sallie Fisher. 



134 



Strawberry Preserves. 

One quart of granulated sugar and one- third as much water. Boil 
sugar and water until very thick ancf then add one quart of fruit and boil 
until thick. Mrs. Lillian VanMatre. 

Filling for Layer Cake. 

Boil one cup of granulated sugar and one-third cup of water without 
stirring, until the syrup threads. Pour it over the white of an egg which 
has been beaten until foamy but not stiff, add one-fourth pound of figs 
finely chopped and cooked in one- half cup of water until tender; then add 
one-half cup of walnut meats finely chopped, then beat all together until 
cold enough to spread. Mrs. Joe Prigg. 

Mrs. Dr. Ramsey. 

Raisin Filling. 

Cook together one cup seeded and chopped raisins, one cup water and 
two-thirds cup sugar when raisins are tender, add one egg beaten slightly", 
stir and cook until tender and slightly thickened. A tablespoonful of 
lemon juice may be added if desired. You can use figs in place of raisins. 

Lizzie Parker. Mrs. Wood. 

Quince Honey. 

Three quinces peeled and grated. Take twenty-five cents worth of 
granulated sugar and dissolve in a half pint of water. Stir quince in and 
let come to a boil and boil five minutes. Then it is done. 

Miss Crystal Powell. 

Quince Honey, 

Four quarts of granulated sugar, four quarts of water. Bring to a 
boil then add the pulp of four large quincss; let boil slowly for one hour or 
more, until thick like honey. Mrs. L. A. Neff. 

Artificial Honey. 

Take ten pounds of Havana sugar, three pounds of water, forty grains 
of cream tartar, ten drops of essence of peppermint and three pounds of 
honey. Dissolve the sugar in water over a slow fire and take off the scum, 
then dissolve the cream tartar in a little warm water, add the honey, cream 
tartar and peppermint to the sugar and stir for a few minutes. Let it 
stand till cool when it is ready for use. Mrs. Sarah Anshutz. 



135 



Peach Marmalade. 

Rub and wash the peaches well but do not pare them. Cut them in 
halves and remove the stones. Put peaches into a porcelain kettle; add 
water to cover the bottom of kettle. Cover and heat slowly to a good boil- 
ing point, stir and mash until fine, then measure, and allow a pint of sugar 
to a quart of fruit, and to every quart of fruit allow ten kernels almonds 
blanched and chopped fine. Boil and stir continually for fiften minutes, 
then cook slowly twenty-five or thirty minutes longer. 

Mattie Painter. 

Quince Honey. 

Take one quince peeled and grated very ffne, add one pint of granu- 
lated sugar and one -half pint of water. Cook till thick as honey. 

Mrs. E. M. Hanby. 

Lemon Butter. 

One cup white sugar, three eggs, butter the size of half an egg, beat 
well together, add juice and grated rind of one large lemon ; place in a pan 
set in a kettle of hot water, stir well until thick. This may be made and 
kept in jars for a long time and used as needed for filling tarts, etc. 

Mrs. Carl Barnard, Muncie, Ind. 

Canned Pineapple. 

For six pounds of fruit, when cut and and ready to can, make syrup 
with two and one-half pounds of sugar and nearly three pints of water; boil 
syrup five minutes and skim or strain if necessary, then add the fruit and 
let it boil up. Have cans hot, fill and seal up as soon as possible. Use 
the best white sugar. As the cans cool, keep tightening them up. Cut 
the fruit half an inch thick. 

Mrs. Carrie Lancaster, Richmond, Ind. 

Orange Marmalade. 

Slice five oranges rind and all, add one whole lemon sliced and the 
juice of two other lemons. Remove the seeds. Stand over night; in the 
morning weigh and add three pints of water for each pound of fruit. Boil 
three-quarters of an hour. Let stand until next morning then add one and 
one-fourth pounds of sugar for each pound of fruit and boil again three- 
fourths of an hour. Then it is ready to can. Olla Davis. 



136 



Orange Patties. 

Grate the rind from two oranges, and add the pulp, mix with the well 
beaten yolks of six eggs, and six tablespoonfuls of sugar; add two table- 
spoonfuls of water and two of melted butter- Line little pattie cases with 
dough, then fill with the orange mixture and bake. When done cover with 
a meringue made with the whites of the eggs and six tablespoonfuls of 
powdered sugar. Sprinkle some finely chopped almonds over the top, dust 
with powdered sugar and brown slightly in oven. 

Mrs. Dan King, Elwood, Ind. 

Marguerites. 

Make a boiled icing, using one cup of confectioners' sugar with one- 
half cup of water. Boil until it strings in cold water, then beat it into the 
stiffly beaten white of one egg. The mixture should be quite stiff when it 
is done. Now add one cup of chopped nuts and one-half cup dried cur- 
rants. Spread the jnixture on non-sweet crackers and brown for a minute 
in a hot oven. Mrs. Will Heoffer. 

Stewed Bananas. 

Choose two or three fresh firm bananas, peel and cut them into quar- 
ters. Put them in a chafing dish, adding one half teaspoonful butter, one 
half dozen almonds and one half dozen pistachio nuts, chopped fine and 
thrown into the butter. Stir for one minute, add one half cup cream and 
the juice of one orange. Boil bananas in this mixture for two minutes. 

Mrs. Guype. Alexandria, Ind. 

Tuti Fruti. 

Put one pint of alcohol in a glass jar and for each pound of fruit use a 
pound of sugar. Use berries whole. Large fruits should be sliced. After 
putting in the first fruit it should be stirred every four days so the sugar 
will not settle to the bottom. Any kind of fruit desired may be used. 

Mrs. S. C. Waters. 

Vinegar Sauce. 

One and a half cups sugar, one and a half tablespoonfuls of flour 
in a little water, two tablespoonfuls of vinegar, quarter of a nutmeg 
grated, a pinch of salt. Pour over this one and a half-pints boiling water, 
and boil ten minutes. Just before taking from the fire add one dessert 
spoonful of butter. This is fine for fruit pudding. Mrs. Hopkins. 



137 



Baked Chicken Pie. 

Stew the chicken until tender, season well and make a gravy over it as 
for stewed chicken. Make a rich buscuit dough with which line a baking 
dish. Pat in a layer of chicken, then add strips of dough, then thin slices 
of potatoes, with bits of butter over, add another layer of chicken, and so 
on until the dish is full. Pour over the whole the gravy, then lay on the 
top crust, carefully fastening the edges. Bake thirty miutes. Fine. 

Mrs. Fred Cromer, Muncie, Ind. 

Ginger Gems. 

One cup sugar, one eup molasses, one cup shortening, one tablespoon- 
ful soda, about one cup hot water, or sour milk, two eggs, one tablespoon- 
ful ginger, add flour. 

To Blanche Almonds or Peanuts. 

Shell the nuts and pour boiling water oyer them. Let stand in the 
water a minute, and then throw them in cold water. Piub between the 
bands. 

Salted Almonds. 

Pour boiling water over shelled almonds f let stand five minutes, then 
throw into cold water and remove skins. Put into a pan and set in a mod- 
erate oven, stirring often until nicely brown. Just before removing from 
oven, pour over them one tablespoonful of melted butter, and one teaspoon- 
ful of salt to one pound of almonds, and toss until thoroughly mixed. 

Selected. 

Honey Syrup. 

Take one and one-half pints of water, put in a kettle, add one tea- 
spoonful of pulverized alum; when dissolved pour in four pounds of granu- 
lated sugar, stir until dissolved, then to one teaspoonf ul of alcohol add 
two drops of oil of rose, when the syrup is hot. Take up and strain 
through a coarse cloth. Mrs. Ophelia Davis. 

Drawn Butter. 

Half pint of milk; mix tablespoonful of flour in a quarter of a pound 
of butter. Work well together and stir in half cup of water. Add to boil- 
ing milk. Mrs. Cyntha Middleton. 



138 



Paste That Will Keep. 

To one quart of hot water add one teaspoonful alum. When thoroughly 
dissolved stir in enough flour to obtain the consistancy of thick cream. 
Throw in a dozen cloves and as much powdered rosin as will lie on a dime. 
Pour into the mixture one cup of boiling water, stirring all the time. When 
a molasses-like consistancy has been roached, pour into an earthen vessel. 
While cooling, stir in a small teaspoonful each of oil of cloves and sassa- 
fras. Cover and put awaj' in a cool place until needed. A small quantity 
softened with warm water, will make a fine, smooth paste suitable for 
scrap books. 

How to Keep Well. 

Don't sleep in a draught. 

Don't go to bed with cold feet. 

Don't stand over hot-air registers. 

Don't eat what }T>u do not need, just to save it. 

Don't try to get cool too quick, after exercising. 

Don't sleep in a room without a ventilation of some kind. 

Don't stuff a cold lest you should next be obliged to starve a fever. 

Don't sit in a damp or chilly room without a fire. 

Don't try to go without flannel underclothing in winter. 

Toilet Cream. 

One-half ounce gum tragacanth, two and one- half ounces alcohol, two 
and one-half ounces glycerine, juice of three lemons. Soak tragacanth in 
one pint of rain water over night, then add the other ingredients. Any de- 
sired perfume and more water if too thick. Ella Wisehart. 

Cream of Roses. 

Glycerine two ounces, alcohol one ounce, gum tragacauth one-fourth 
ounce, rose water or violet one-half ounce. Prepare one pint rain water, 
soak tragacanth two days, strain, then add the other ingredients; cut gl}'- 
cerihe in alcohol. Add alcohol and water to suit; make thick as cream. 

Ophelia Davis. 

Burns and Scalds. 

Cover with cooking soda and lay wet cloths over it. Whites of eggs 
and olive oil. Linseed oil or olive oil, plain or mixed with chalk or whit- 
ing. Sweet or olive oil and lime-water. 



139 



Maccaroni and Cheese. 

Break half a pound of maccaroni into pieces an inch or two long and 
cook it in boiling water enough to cover it well. Put in a teaspoonful of 
salt and let it boil twenty minutes. Drain it well and then put a layer in 
the bottom of a dish or pan, then a layer of grated cheese and small bits 
of butter, a pinch of salt and pepper, then more maccaroni, and so on until 
the dish is filled. Sprinkle the top with cracker crumbs. Pour over the 
whole a teacup of cream or milk. Set in oven and bake half an hour. A 
cup of chopped mushrooms and olives is a great improvement. Then pour 
over all a half-pint of strained tomatos. Mattie Painter. 

Mrs. E. Baldwin, Fairmount, Ind. 



THINGS WORTH KNOWING. 



4 4^1T\he raging toothache or pain why endure, 
JL When there is found a perfect cure?" 



A Pain Killer for Toothache and Neuralgia. 

One ounce alcohol, one-eighth ounce laudanum, five-eighths ounce of 
chloroform, one-half ounce gum camphor, one-half ounce oil of cloves, 
three-fourths ounce sulphuric ether, one ounce oil of lavander. Apply 
with cotton to the cavity in the tooth, rub also on the gums and upon the 
face against the tooth. C. 

Russian Stove Polish* 

One ounce burnt alum powdered, two ounces gum asphaltum powdered. 
Powder very fine and dissolve in one pint of turpentine. Apply with a 
brush. 

Tin or Silver Polish. 

Four ounces oxalic acid, six pounds Spanish whiting. Color with 
Venetain red or brown, mix with water and stir until well mixed. Use 
flannel cloth to rub it on with. 

For Sore Feet. 

One half ounce of tannic acid, one ounce of powdered alum, one ounce 
of glycerine and two ounces of alcohol. Water sufficient to make eight 
ounces. After washing feetj apply night and morning. 



140 



Camphor Ice, 

Eight ounces of vaseline, five ounces of paraffine and two ounces of 
spirits camphor. Heat the vaseline and paraffine until melted, then add 
the camphor and stir slowly until cold. Keep in a porcelain jar. Good for 
rough or irritated skin. 

Lavender Smelling Sauce. 

Eight ounces of carbonate ammonia cut in pieces, one-half ounce of 
oil lavender, one-half ounce of bergamot, one-half ounce of cassia and one 
ounce of cloves. Mix and rub the oils well together. Put the pieces of 
the ammonia in the viniagrette and pour over enough of the mixture to 
scarcely cover the ammonia. C. 

Cement. 

Eight ounces white glue, two ounces gum shallac, one ounce white 
lead, one and one-half pints water boiled five minutes. . Directions — Warm 
the pieces which you wish to mend by the stove or lamp, warm the cement 
till it is thin: then apply the cement to the edges, place the pieces carefull} r 
together. Lay away until dry. 

To Remove Grease From Cloth. 

Four ounces of alcohol, one ounce of ammonia, one-half ounce of oil 
sassafras, one ounce of chloroform and one drachm of pulverized borax. 
Mix, shake well, then add one-half gallon of gasoline. 

One teaspoonful of common soda and one teaspoonf ul of alcohol dis- 
solved in a glass of warm water will relieve irritated throat; gargling often. 

One teaspoonful of listerine in half a glass of water, used as a wash 
for the teeth and gums is excellent. 

To Clean Carpet. 

Ten ounces of Fuller's earth, two ounces of borax and one cake of 
Babit's soak. Shave the soap. Dissolve soap and borax in three pints of 
boiling water. Stir up a batter of earth. Mix all in a bucket, and fill it 
up with boiling water. Mrs. George Quick. 

Camphorated water is a sure cure for gaps in chickens. 
Pyrethum on cabbage-plants, kills worms. 

Peroxide of hydrogen is a valuable gargle for irritated throats, and 
does not burn a sensitive throat 



141 



For Cleaning Clothing. 

Two ounces glycerine, three ounces sulphuric ether, four ounces aqua 
amonia, four ounces alcohol, three ounces Castile soap, one- half ounce of 
borax. Cut the soap fine and put all these in a jug; fill up with rain water. 

The juice of the root of garden rhubarb applied to the eye has cured 
bad cases of sore eyes. 

To purify a room of unpleasant odors, burn vinegar or sugar. 

Sealing wax is made of two parts of bseswax and one of resin, melted 
together with lard the size of a pea. 

For The Hands. 

Two ounces of glycerine, one cup or four ounces of alcohol, two cents 
worth of carbolic acid, juice of three lemons, and one pint of rain water. 
Perfume a few drops. Put glycerine and alcohol together and let it stand 
a short time, then strain lemon juice in and mix all together. 

Domestic Remedies. 

BURNS — Of slight degree, use sugar of lead water, starch water, 
or common soda water. For burns of greater severity, bits of blotting 
paper one-half by two inches soaked in molasses, laid over the surface 
evenly is an excellent application. 

STYES — Bath the edges of the eye-lid with mild soap suds. 

NOSE BLEED — Avoid, hanging the head down and blowing of nose. 
Hold head erect with arms raised above the head and plug nose with 
cotton. 

BOILS — Never use poultices as they breed other boils, but instead 
soak a piece of muslin in hot carbolic acid water and apply to boil and 
cover with oiled paper. Bandage over all. 

DIARRHOEA and DYSENTERY— Give a dose of castor oil or salts 
at commencement. L. W. 

Menthol for Headache and Toothache. 

One ounce Menthol crystals dissolved in six ounces alcohol. For ex- 
ternal application. J. W. 

For ivy poison apply sweet oil. 

To Make Paper Stick. 

First, have the whitewash scrapped off as you would the skin from a 
potato, leaving not a flake behind. Next scrub with a stiff brush and 
strong soapsuds, and when the walls are dry wash over with two parts 
vinegar and one part hot water. The acid should remove any trace of 
alkali. Dry thoroughly before you paper. 



142 



Household Hints. 

All vegetables are better cooked in soft water. If hard water is used, 
put in a small pinch of soda. A little soda added to turnips, beets, peas, 
corn, squash and pumpkins is an improvement. Pat rice on to cook in 
boiling salted water. A small piece of red pepper dropped into meat or 
vegetables will aid greatly in killing the unpleasant ordor. Old potatoes 
may be improved by being soaked in cold water several hours after peel- 
ing. Take potatoes up as soon as they are done. If doughnuts are cut 
out an hour before they are fried, they will be much lighter. To make 
chicken gravy richer, add yolk of an egg. Gravy will be lumpy if the 
thickening is poured in while the pan is over the fire. Set pan off until the 
thickening is well stirred in, then set it on the fire and cook thoroughly. 
A spoonful of vinegar put into the water in which meats or fowls are 
boiled, makes them more tender. To poach eggs, drop them in boiling 
salted water and they will keep nice shape. Margaret Raper. 

Angel Food Cake, 

Whites of ten eggs if small and nine if large, one cup of granulated 
sugar, one cup of flour, one teaspoonful of cream tartar, one teaspoonful 
of vanilla extract, a pinch of salt. Mode — Sift flour seven times and sugar 
five times measuring after being sifted. Place whites in a large bowl in 
which is a pinch of salt, and beat until about half beaten, add cream tartar 
and continue beating until stiff enough to stand alone. Then gently add 
sugar folding it through the eggs, next add extract, then add flour folding 
it through same as sugar ; when all are thoroughly mixed place in pan and 
put in a cold oven, then start a fire and bake from forty to sixty minutes 
or longer if necessary. Frosting for cake — One cup granulated sugar, five 
tablespoonfuls water, boil until it will drop in threads from a spoon; then 
stir into the beaten white of one egg until creamy. Spread on cake which 
has been removed from pan after standing in it for one and one- half hours. 

Effie Cooper. 

For destroying moth or carpet bugs, wash closet walls or floors with 
napt.ha, the oder will very soon evaporate. 

Use a copper cent for rubbing paint from off the windows after house 
has been painted. 

Squeaking boots, drive a peg into the middle of the boot sole. 

Never cook canned vegetables in the liquor which comes in the can. 
Open the can an hour before they are to be used, pour contents into a col- 
ander, let the liquor drain off, -and allow them to stand in a bowl of cold 
water to freshen until needed. 



143 



Weights and Measures. 

One cupful of butter weighs one-half pound. 

Two tablespoonfuls of liquid weigh an ounce. 

One cupful of wet or dry material is half a pint. 

Two cupfuls of granulated sugar weigh one pound. 

Two rounded tablespoonfuls of flour weigh an ounce. 

Four tablespoonfuls of liquid are equal to one wineglass. 

Two heaping tablespoonfuls of powdered sugar weigh an ounce. 

One heaping tablespoonful of granulated sugar weighs an ounce. 

Two ounces of unmelted butter are as larsje as an egg of medium size. 

O DO 



Table of Contents. 



Beverages Page 7 to 9 

Bread '* 11 to 15 

Breakfast and Tea Cakes " 15 to 20 

Cakes " 21 to 46 

Confections " 47 to 50 

Cheese " 51 to 52 

Desserts "* 53 to 58 

Eggs " 59 to 61 

Ices " 63 to 66 

Meats " 67 to 77 

Oysters and Fish " 79 to 82 

Pastry , " 83 to 91 

Pudding " 93 to 104 

Pickles and Catsup " 105 to 111 

Salads and Salad Dressings. . " 113 to 120 

Soups " 121 to 124 

Sandwiches " 125 to 126 

Vegetables " 127 to 133 

Miscellaneous " 133 to 139 

Things Worth Knowing " 139 to 142 

Weights and measures " 143 



We, the Committee from The Cosmos Society, publishers of "The 
Cook's Friend," pride ourselves upon the advertisements contained in this* 
book. Tbey are first class and we can most cheerfully recommend all of 
them as being just as represented. 

Mrs. Cynthia Paullin, 

Mrs. Dillu A. Fisher, 

Mrs. Helen R. Cassell, 

Mrs. Emma V. Lambert, 

— Committee. 



144 



Index to Advertisements. 



The Society publishing this book will be especially grateful to their pa- 
trons, if they will kindly show a preference in extending their patronage to 
those who so readily advertised in this book and whose advertisements ap- 
pear as below indicated: 

Lion Store Inside front cover. 



B. W. Castetter Page 5 

Miss Kate Sowash " 5 

Line Sanders " 5 

J. W. Farrell & Co. '' 6 

M. D. Hutsonpilar " 9 

Dr.B.H.Painter '' 9 

Becker " 9 

Joe Fadely & Son " 10 

C. K. Moore " 16 

Royal Baking Powder Co. . " 18 

O. P. Greenlee & Son " 20 

Chas. C. Druley " 20 

Swansdown Flour " 28 

The Fair ' '* 32 

VanPetten & Kerr " 36 

Rufe William & Son " 40 

New Furniture Store " 40 

Nichol Makepeace & Co. . . " 46 

The Banner Store " 48 

O. M. Hodson 52 

Leibhardt Bros " • 54 

Chas. R. Riley " 54 

Big Four Barn " 60 

F. A. Wisehart " 60 

Miller Bros " 60 

Scott & Dye " 62 

Witt's Restaurant " 62 

Anaerson Transfer Co " 62 

N. J. Pilger " 62 

Bing's Clothing House " 64 

Hotel Anderson " 66 



J. P. Shoemaker 

W. A. McNaughton Co. . . . 
Edmund Johnson 

A. S. Fisher & Son 

Musser 

Cassell Bros 

B. E. Goff & Sons 

Geo. L. Swain 

Middletown Telephone Co. . 

Runkel Bros 

A. Strauss. 

Everett Denany 

Ireland & Ireland 

W. D. Dietzen 

D. C. East & Sons 

Ed Ethell 

J. C. Daniels & Co 

L. A. Lawyer & Co 

J. C. Shields 

The White House 

W. N. Showalter 

O. M. Wisehart 

John B. Fink 

Otto Trittschuh 

Tenth St. Barn 

Ora Sanders 

J. H. Carpenter 

Anna D. Welsh 

W. A. Greenlee 

F. R. Hensbaw 

Farmers' State Bank 



page 

' 5 


66 
68 


5 1 


68 


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74 


? 5 


74 


) 5 


74 


) 5 


74 


? ) 


80 


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80 


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1 84 


5 5 


92 


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92 


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J 5 


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) 5 


128 



J. W. Farrell & Co. 
C. L. Bender & Co.. 



. . Inside back cover. 
Outside back cover. 



k \ 

X TRY I 

I Chase & Sanborn's | 

^ High Grade J 

J Coffees ... $ 

I * 

S Because /the best cook in ir 

V the world can't make a good > 

^ cup of coffee of poor ma- ^ 

^ terial. ^ 

4 BUY! ^ 

^ At FARRELL'S Grocery. 5 

^ because they are the Sole ^ 

Agents for this city. ^ 

J J. W. FARRELL & C0\ 

% I 



Bops' * Children's 



The Swellest, Smartest, Snappiest, Cutest Styles in 
Boy's and Children's Clothing you will find in 



Suits and Overcoats & 



For Big Boys, Medium Sized Boys and Little 
Fellows. You will find garments here that the 
boys will be proud to wear and that you will be 
proud to have them wear. 

SUITS 4 

For the large boys who wear short pants, we 
have the 3-piece vest suits, also the double- 
breasted suit, new fabrics and new design. 
For smaller boys the best styles are the Blouse, 
the Norfolk Suits and the Russian Blouse. All 
as handsome as little boy ? s clothes can be made. 
If you wish to select the boy's clothes from the 
finest line in Muncie, bring him here. 



MUNCIE. 

INDIANA. 



C.L. BENDER Co. * 



i 

j 

i 

I 



Deacidified using the Bookkeeper process. 
Neutralizing agent: Magnesium Oxide 
Treatment Date: June 201 2 

PreservationTechnologies 

A WORLD LEADER IN COLLECTIONS PRESERVATION 

111 Thomson Park Drive 
Cranberry Township, PA 16066 
(724)779-2111 




CHOCOLATE ICE BOX CAKE 



it 'vhipping 

aYo'-mclTspring-form pan with halved lady 
Cover the bottom with lady fingers. Pre- 
ig the marshmallows and chocolate with the 
double boiler until both are melted, and shr 
'israooth Remove from stove and cool thoroughly, 
eat until stiff one-half cup of the whipping cream and 
old into the chocolate mixture. Pour half this fivtn 
layer of lady fingers, 



Recipe— Three do 
mallows, % teaspoon 
Line the side 
s. rounded sides 
pare the filling by stc 



cold. 



overnight. 



remaining chocolate 




Today's Vitality Menu 

Breakfast 
Apple Sauce 
Whole Wheat Waffle 



Luncheon 

Waldorf Sala 
Toasted Crisp E 
Beverage if De! 



Cranberry Juice 
Spanish Omelet 
Spinach Scalloped Potato 
Cabbage, Carrot and Raisin 
Salad 
Demi-tasse 



Parker House Rolls 

One tablespoon sugar, three i 
one-half cups sifted cake fl 
(about), one tablespoon short 
ing, one cup milk, scalded; one 
cake compressed yeast, 
three-fourths teaspoon salt 

Add sugar to milk, cool 
warm, add yeast and stir until 
smooth. Add one-half of flour, 
then egg, salt and softened short- 
ening, beating well. Add remain- 
ing flour (enough to make as soft 
a dough as can be handled). 
Knead gently until smooth. Place 
in greased bowl, cover and 
in warm place until double i 
Roll one-third inch thick 
with floured cutter into o 

circles and 



